This is the perfect coffee for those of you who don’t want the bitterness of darker roasts but also don’t want a particularly fruit-forward flavor profile. Tabaconas is a remote area in northern Peru that is still heavily influenced by ancient Inca social traditions, including a profound dedication to their environment. Their respect for the land and the delicate ecosystem of which this coffee is an important part shows in the cup. We taste notes of toffee, nougat, butterscotch, and dried fruit. Honestly, what more could you ask for from a medium roast? PRODUCER: Various smallholders, 1-2 hectares on average per farmer ORIGIN: Tabaconas, San Ignacio, Cajamarca VARIETIES: Caturra, Gesha, Pache, Catimor, Typica, & Bourbon ELEVATION: 1,600 - 2,000 masl PROCESS: Washed, with 35-42 hours fermentation in plastic bags, dried 14-20 days on raised beds HARVEST: Autumn 2025 TASTING: Toffee & dried fruit, dependable

This is the perfect coffee for those of you who don’t want the bitterness of darker roasts but also don’t want a particularly fruit-forward flavor profile. Tabaconas is a remote area in northern Peru that is still heavily influenced by ancient Inca social traditions, including a profound dedication to their environment. Their respect for the land and the delicate ecosystem of which this coffee is an important part shows in the cup. We taste notes of toffee, nougat, butterscotch, and dried fruit. Honestly, what more could you ask for from a medium roast? PRODUCER: Various smallholders, 1-2 hectares on average per farmer ORIGIN: Tabaconas, San Ignacio, Cajamarca VARIETIES: Caturra, Gesha, Pache, Catimor, Typica, & Bourbon ELEVATION: 1,600 - 2,000 masl PROCESS: Washed, with 35-42 hours fermentation in plastic bags, dried 14-20 days on raised beds HARVEST: Autumn 2025 TASTING: Toffee & dried fruit, dependable