Description Lorenzo Arbildo Ubillus cultivates coffee on his two-hectare farm, Finca La Naranja, located in Chirinos within Peru’s Cajamarca region. Farming at high elevation in a semi cool tropical climate, Lorenzo works with fertile Andean soils well suited to quality focused coffee production. Lorenzo’s focus is forward looking; refining his processing, maintaining environmental stewardship, and positioning his coffee within higher value specialty markets. This lot is Gesha, a variety with lineage that trace back to selections made in the 1930s and 1950s, both derived from Ethiopian landrace material. While traditionally associated with Panama, Gesha is increasingly being cultivated in Peru, where high elevations and cooler climates allow the variety to express its characteristic structure and aromatic complexity. Harvesting is carried out selectively, with ripe cherry picked and processed on farm. Lorenzo utilises a modified fermentation approach, sealing cherry in GrainPro bags to create a controlled environment during fermentation. This method allows for reduced oxygen exposure and more stable thermal conditions compared to open air systems, supporting greater consistency and control during mucilage breakdown. PROCESS Washed REGION San Ignacio, Cajamarca ELEVATION 1900 VARIETAL Gesha FLAVOUR PROFILE Floral, stone fruit, caramel ROAST Espresso

Description Lorenzo Arbildo Ubillus cultivates coffee on his two-hectare farm, Finca La Naranja, located in Chirinos within Peru’s Cajamarca region. Farming at high elevation in a semi cool tropical climate, Lorenzo works with fertile Andean soils well suited to quality focused coffee production. Lorenzo’s focus is forward looking; refining his processing, maintaining environmental stewardship, and positioning his coffee within higher value specialty markets. This lot is Gesha, a variety with lineage that trace back to selections made in the 1930s and 1950s, both derived from Ethiopian landrace material. While traditionally associated with Panama, Gesha is increasingly being cultivated in Peru, where high elevations and cooler climates allow the variety to express its characteristic structure and aromatic complexity. Harvesting is carried out selectively, with ripe cherry picked and processed on farm. Lorenzo utilises a modified fermentation approach, sealing cherry in GrainPro bags to create a controlled environment during fermentation. This method allows for reduced oxygen exposure and more stable thermal conditions compared to open air systems, supporting greater consistency and control during mucilage breakdown. PROCESS Washed REGION San Ignacio, Cajamarca ELEVATION 1900 VARIETAL Gesha FLAVOUR PROFILE Floral, stone fruit, caramel ROAST Espresso