This single-origin coffee is produced by Rosa Perez at Finca Las Pierdas in Peru. It features a blend of Caturra, Bourbon, and Geisha varieties. The coffee undergoes a unique anaerobic process: cherries are fermented in airtight containers for two days, depulped, fermented for an additional 72 hours, washed, and dried on raised beds for approximately 20 days. This light roast coffee offers a vibrant acidity and a light body, with distinct flavor notes of grapefruit, lime, and orange.
Winfield and Joy Durham founded Sisters Coffee Company in 1989 in the small town of Sisters, Oregon, starting with a five pound roaster after discovering their love for coffee while working in Alaska in 1984. They became the first specialty roasters in Central Oregon. In 2017, three of their children, Justin, Jared, and Jesse, took over leadership, making it a true multi generational family operation. Sisters roasts over 270,000 pounds annually on a 25 kilogram Probat roaster and maintains direct trade relationships with producers, traveling to origin three to four times a year. They were the first U.S. roaster to purchase directly from Aurelio Villatoro's Finca Villaure in Guatemala in 2004, a relationship that continues today.
