This washed microlot comes from Merly León at La Palta farm in Queromarca, northern Peru. The 12-hectare farm sits at over 2200 meters altitude, where sunny days and cool temperatures develop coffee with remarkable complexity. Processing includes 48 hours of anaerobic fermentation, depulping, 42 hours additional fermentation, washing, and drying on raised African beds for 17–18 days. The coffee features a Caturra variety with flavor notes of apricot, raspberry, peach, and cola.
Atmans Coffee was founded in Barcelona in 2016 by Miguel Lamora, a two time Spanish Latte Art Champion and third place finisher at the 2013 World Latte Art Championship. Miguel started his coffee career in 2004 and is considered one of the pioneers of Spain's specialty coffee scene, having served as SCA National Coordinator for Spain from 2016 to 2019. The name comes from the Sanskrit word for soul or essence, and the roastery's philosophy centres on revealing each coffee's unique character. Atmans curates its selection based on a framework of Process, Origin, and Variety, offering a wide and rotating range of specialty coffees from their base in the Les Corts neighbourhood.
