We Taste: White nectarine, lemon verbena, shortbread cookie, sugar cane juice Origin: Peru Region: La Coipa, San Ignacio, Cajamarca Farm/Washing Station/Mill- Finca Vira Vira, microlot Variety: Gesha Altitude: 1,890 masl Process Method: Washed, 45 hour dry ferment Roast level: Origin Roasting Notes: Coming soon... Sourcing Notes: Coming soon... Coffee Info/Story: Jose Santos Rivera owns the 3-hectare farm Finca Vira Vira. Jose is a prominent local producer and community leader known for his passion for sports and social gatherings. Finca Vira Vira is home to Gesha, Bourbon, Caturra, Pache, and Typica varieties, alongside potatoes, yuca, and granadilla. The coffee is fermented in cherry for 45 hours before being washed and shade-dried for 12 days. The farm's overarching philosophy is long-term sustainability, a goal made possible by its natural environment. It is an area characterized by fertile soils, a temperate climate, and an altitude ideally suited for cultivating high-quality coffee. A unique feature of the Vira Vira farm—and the community in which it is situated—is a traditional local beverage known as "piñada". Visitors are often delighted and surprised by the drink's distinctive flavor on the palate. One of their greatest hopes is that more people around the world will discover and appreciate the coffee from their region, as well as the hard work that goes into crafting every single cup.

We Taste: White nectarine, lemon verbena, shortbread cookie, sugar cane juice Origin: Peru Region: La Coipa, San Ignacio, Cajamarca Farm/Washing Station/Mill- Finca Vira Vira, microlot Variety: Gesha Altitude: 1,890 masl Process Method: Washed, 45 hour dry ferment Roast level: Origin Roasting Notes: Coming soon... Sourcing Notes: Coming soon... Coffee Info/Story: Jose Santos Rivera owns the 3-hectare farm Finca Vira Vira. Jose is a prominent local producer and community leader known for his passion for sports and social gatherings. Finca Vira Vira is home to Gesha, Bourbon, Caturra, Pache, and Typica varieties, alongside potatoes, yuca, and granadilla. The coffee is fermented in cherry for 45 hours before being washed and shade-dried for 12 days. The farm's overarching philosophy is long-term sustainability, a goal made possible by its natural environment. It is an area characterized by fertile soils, a temperate climate, and an altitude ideally suited for cultivating high-quality coffee. A unique feature of the Vira Vira farm—and the community in which it is situated—is a traditional local beverage known as "piñada". Visitors are often delighted and surprised by the drink's distinctive flavor on the palate. One of their greatest hopes is that more people around the world will discover and appreciate the coffee from their region, as well as the hard work that goes into crafting every single cup.