Experience the unique character of this coffee produced by Edinson Luis Estela Chilcón in the highlands of San Francisco, Huabal, grown at 1,650m with varieties including Catuai, Caturra and carefully processed through anaerobic fermentation. Over the last two years he built his own processing module with a solar dryer and tanks. Dried slowly in this solar parabolic dryer, this lot delivers a vibrant, re ined, and memorable cup experience. Enjoy it! COUNTRY: PERU REGION: SAN FRANCISCO, HUABAL FARM: EDINSON LUIS ESTELA CHILCON VARIETAL: CATUAI, CATURRA HARVEST: 2025-26 ELEVATION: 1600 M PREPARATION: NATURAL ANAEROBIC SCORE: 86 NOTES: PLUM, APPLE, CINNAMON, DARK CHOCOLATE, HAZELNUT

Experience the unique character of this coffee produced by Edinson Luis Estela Chilcón in the highlands of San Francisco, Huabal, grown at 1,650m with varieties including Catuai, Caturra and carefully processed through anaerobic fermentation. Over the last two years he built his own processing module with a solar dryer and tanks. Dried slowly in this solar parabolic dryer, this lot delivers a vibrant, re ined, and memorable cup experience. Enjoy it! COUNTRY: PERU REGION: SAN FRANCISCO, HUABAL FARM: EDINSON LUIS ESTELA CHILCON VARIETAL: CATUAI, CATURRA HARVEST: 2025-26 ELEVATION: 1600 M PREPARATION: NATURAL ANAEROBIC SCORE: 86 NOTES: PLUM, APPLE, CINNAMON, DARK CHOCOLATE, HAZELNUT