The historic province of Jauja, located in the Junin region of central Peru, is known for its dry, temperate heat and its slow transition into the lush and humid Andean mountains, making it a perfect balance for growing exceptional coffees. Located in this region is Sergio Julcarima, a third-generation producer, that through knowledge passed down through the family, is producing exceptional coffees. For this lot, the picked cherry is fermented for 72 hours, before being depulped and then further fermented inside sealed bags for a further 96 hours. The coffee is then washed and dried on raised pallets. The resulting coffee is intense and complex, packed with tropical and stonefruit character.

The historic province of Jauja, located in the Junin region of central Peru, is known for its dry, temperate heat and its slow transition into the lush and humid Andean mountains, making it a perfect balance for growing exceptional coffees. Located in this region is Sergio Julcarima, a third-generation producer, that through knowledge passed down through the family, is producing exceptional coffees. For this lot, the picked cherry is fermented for 72 hours, before being depulped and then further fermented inside sealed bags for a further 96 hours. The coffee is then washed and dried on raised pallets. The resulting coffee is intense and complex, packed with tropical and stonefruit character.