Process: Washed and sun-dried Varietals: Catimor, Caturra, and Pache Notes: Cinnamon, cocoa powder, honeysuckle, lime, Asian pear Sourced from 497 small-farms across Northern Peru, this medium-roast offers a classic profile for the region with a little twist. With the typical baking spice and chocolatey notes, this coffee has subtle acid and florals that remind of honeysuckle and lime. We recommend this in immersion brewers or pour-over, but it can make for a great shot of espresso as well. Process: Washed and sun-dried Varietals: Catimor, Caturra, and Pache Notes: Cinnamon, cocoa powder, honeysuckle, lime, Asian pear Sourced from 497 small-farms across Northern Peru, this medium-roast offers a classic profile for the region with a little twist. With the typical baking spice and chocolatey notes, this coffee has subtle acid and florals that remind of honeysuckle and lime. We recommend this in immersion brewers or pour-over, but it can make for a great shot of espresso as well.

Process: Washed and sun-dried Varietals: Catimor, Caturra, and Pache Notes: Cinnamon, cocoa powder, honeysuckle, lime, Asian pear Sourced from 497 small-farms across Northern Peru, this medium-roast offers a classic profile for the region with a little twist. With the typical baking spice and chocolatey notes, this coffee has subtle acid and florals that remind of honeysuckle and lime. We recommend this in immersion brewers or pour-over, but it can make for a great shot of espresso as well. Process: Washed and sun-dried Varietals: Catimor, Caturra, and Pache Notes: Cinnamon, cocoa powder, honeysuckle, lime, Asian pear Sourced from 497 small-farms across Northern Peru, this medium-roast offers a classic profile for the region with a little twist. With the typical baking spice and chocolatey notes, this coffee has subtle acid and florals that remind of honeysuckle and lime. We recommend this in immersion brewers or pour-over, but it can make for a great shot of espresso as well.