Meet Lito Cubas Oliviera, farmer of El Plan in the hills of Cutervo, Peru. His process is deliberate from cherry to cup: hand-picked at peak ripeness, dry-fermented for 48 hours with no water, then washed and sun-dried for ten days until the humidity is just right. The result? Bright, layered, and a little unexpected;

Meet Lito Cubas Oliviera, farmer of El Plan in the hills of Cutervo, Peru. His process is deliberate from cherry to cup: hand-picked at peak ripeness, dry-fermented for 48 hours with no water, then washed and sun-dried for ten days until the humidity is just right. The result? Bright, layered, and a little unexpected;