From the cloud forests of Amazonas, at nearly 2,000 masl, Perlamayo is a washed Peruvian that leads with stone fruit and caramel warmth. The 48-hour bag fermentation used by the cooperative adds a subtle depth that separates this lot from standard Peruvian washing station coffees. Small family plots, meticulous hand-sorting, and slow raised-bed drying translate directly into clarity and sweetness in the cup.

Tasting notes: peach, butterscotch. 

This lot comes from El Perlamayo, a small cooperative of family farmers working plots of around 2 hectares each, led mainly by the Rioja family and the Vasquez brothers. Located at approximately 2,000 masl, the area faces growing climate challenges. Farmers respond with shade-tree planting, irrigation systems, and careful soil management.

After harvest, cherries are hand-sorted to ensure batch uniformity, then rested for 48 hours. They are pulped and fermented for 48 hours in sealed plastic bags. Following fermentation, the coffee is thoroughly washed and dried on raised beds that promote air circulation, even drying, and mould prevention.

Caturra is a natural mutation of Bourbon, first recorded in Guatemala in the mid-1900s. Its compact plant size allows for higher planting density and greater productivity per hectare. In Colombia and Peru it expanded rapidly from 2008 onwards when governments incentivised its adoption for its disease resistance and consistent yields.