In the rural area of Estanco Barrancas, Héctor Canchala has grown coffee on the land that is now known as La Peña for his entire life. He grew up learning coffee farming from his father, and later scaled the farm with more trees and infrastructure improvements. While the quality and scale of his work have grown and changed, he remains committed to the same traditional methods he learned from his father. Coffee is handpicked and de-pulped on the same day, and fermentation lasts around 22 hours—common for this high altitude. With notes of bergamot, nectarine and caramel, this lot is comprised entirely of Castillo variety cherries, which provide the complex floral and deep sweetness to this coffee.

In the rural area of Estanco Barrancas, Héctor Canchala has grown coffee on the land that is now known as La Peña for his entire life. He grew up learning coffee farming from his father, and later scaled the farm with more trees and infrastructure improvements. While the quality and scale of his work have grown and changed, he remains committed to the same traditional methods he learned from his father. Coffee is handpicked and de-pulped on the same day, and fermentation lasts around 22 hours—common for this high altitude. With notes of bergamot, nectarine and caramel, this lot is comprised entirely of Castillo variety cherries, which provide the complex floral and deep sweetness to this coffee.