Summer Garden Party (Legacy Series) Our newest Legacy Series coffee is very smooth and buttery with lots of sweetness and great balance. The acidity is pleasant and soft. This is the kind of coffee you can keep drinking all day without realizing how much coffee you have had! Roaster's Tasting Notes: Pear, Brown Sugar, Cocoa, Smooth - **Origin:** Cajamarca, Peru - **Region:** Cajamarca - **Farm/Co-op:** San Ignacio - **Elevation:** 1500-1800 MASL - **Varietal:** Mixed - **Washing Process:** Washed - **Drying Process:** Patio - **Roast level:** Light This Legacy coffee is from the Cajamarca coffee growing area of Peru, in the foothills of the Andes Mountains. Like a lot of coffee from Peru, this coffee is certified organic. The coffee is processed in a traditional Peruvian style with a 12 hour fermentation in the cherry (similar to a natural process). Then the cherry pulp is washed off and the coffee is fermented a further 36 hours before being dried. This process gives the coffee some additional sweetness and lighter fruit notes than the usually fully washed fermentation process.

Summer Garden Party (Legacy Series) Our newest Legacy Series coffee is very smooth and buttery with lots of sweetness and great balance. The acidity is pleasant and soft. This is the kind of coffee you can keep drinking all day without realizing how much coffee you have had! Roaster's Tasting Notes: Pear, Brown Sugar, Cocoa, Smooth - **Origin:** Cajamarca, Peru - **Region:** Cajamarca - **Farm/Co-op:** San Ignacio - **Elevation:** 1500-1800 MASL - **Varietal:** Mixed - **Washing Process:** Washed - **Drying Process:** Patio - **Roast level:** Light This Legacy coffee is from the Cajamarca coffee growing area of Peru, in the foothills of the Andes Mountains. Like a lot of coffee from Peru, this coffee is certified organic. The coffee is processed in a traditional Peruvian style with a 12 hour fermentation in the cherry (similar to a natural process). Then the cherry pulp is washed off and the coffee is fermented a further 36 hours before being dried. This process gives the coffee some additional sweetness and lighter fruit notes than the usually fully washed fermentation process.