From the Chirinos region of Cajamarca, Peru, we are proud to feature a coffee from Joel Silva, a producer at the forefront of the regenerative agriculture movement. The youngest of 11 siblings, Joel inherited the family farm, Finca Los Quiques, and transformed it into a model of sustainability, currently earning the prestigious Regenerative Organic Certified® Certification. With unwavering soil degradation, he invested in an organic fertilizer plant and now uses natural inputs like guano de isla to build a thriving agroforestry system. This Natural Bourbon lot is a direct result of this philosophy. After a 36-hour anaerobic fermentation, it is dried meticulously, producing a rich, fruit-forward, and expressive cup. Joel's farm serves as a demonstration plot for his approach, teaching other producers how to improve their land and their coffee. This espresso is not just delicious; it's a taste of a more sustainable future.

From the Chirinos region of Cajamarca, Peru, we are proud to feature a coffee from Joel Silva, a producer at the forefront of the regenerative agriculture movement. The youngest of 11 siblings, Joel inherited the family farm, Finca Los Quiques, and transformed it into a model of sustainability, currently earning the prestigious Regenerative Organic Certified® Certification. With unwavering soil degradation, he invested in an organic fertilizer plant and now uses natural inputs like guano de isla to build a thriving agroforestry system. This Natural Bourbon lot is a direct result of this philosophy. After a 36-hour anaerobic fermentation, it is dried meticulously, producing a rich, fruit-forward, and expressive cup. Joel's farm serves as a demonstration plot for his approach, teaching other producers how to improve their land and their coffee. This espresso is not just delicious; it's a taste of a more sustainable future.