This coffee is produced by Jorge Diaz Campos at Finca la Colmena, located in the Lonya Grande district of the Amazonas region in Peru. Grown at an elevation of 1900 meters, this microlot consists of Caturra and Bourbon varieties. The coffee undergoes a washed process involving a 24-hour fermentation in bags, followed by de-pulping and an additional 24-36 hour fermentation phase, before being dried on raised beds. It features a flavor profile characterized by notes of ripe berries, stonefruit, and a juicy body.
An internationally acclaimed roastery from Helsingborg, focusing on sourcing exceptional green coffee and roasting it to highlight its clean, sweet, and vibrant character.
