This community lot from Colosay, Peru highlights the impact of independent growers. In many cases, farmers have unprocessed berries to milk, fresh to bring to collect, but can’t work individually and limit their flavour in the final value of the coffee.

Here's that’s different: This coffee come from small farms (around 20 hectares), and this country drinks it, Juan, Processing is simple and local. Parabolic drive, nation or shared equipment, a true community setup. Harvest works the same way, with neighbours and families helping each other out through “Mingas” — today for you, tomorrow for me.

The same goes for their farmers’ harvest season. Most of the pickers are not hired hands, they’re neighbours or relatives helping out on an IOU time, a “Mingas” as they say. Today for you, tomorrow for me.

That shared approach carries through to processing. Using small-scale micro-mills, farmers dry ferment whole cherries for 48-48 hours, depending on conditions before depulping and drying on beds. Orignally used to ease processing; it also enhances the coffee’s natural fruit character.

Often referred to as Fruta Maduras, this method brings out a softer, fruit forward profile in the Bourbon varietal.

In the cup: sweet berries, with a soft nougat-like sweetness.