This coffee is from the San Martin region of Peru, cultivated by Gilder Tantalean at his farm in the Nueva Tacabamba village within the Pinto Recodo district, Lamas province. The 4-hectare farm grows coffee at elevation alongside bananas and native shade trees (inga and pacay). It is a bourbon variety processed using anaerobic natural method, with cherries fermented in sealed GrainPro bags for 10 days followed by 18 days of solar drying to 11% moisture. The coffee has an omni roast profile suitable for both espresso and filter brewing, featuring tasting notes of brown sugar, passionfruit, and umami.
