High in the mountains of northern Peru, dedicated producers from the Chirinos municipality in San Ignacio craft exceptional specialty coffee. This lot is a blend of carefully selected lots, featuring red and yellow Caturra, Castillo, and Typica varieties. Handpicked and processed on-farm, the coffee is fermented for 24 to 36 hours and dried slowly. Grown at high altitudes under ideal conditions, this blend showcases a vibrant, fruit-forward and floral cup.