San Ramón, La Cascarilla and Sector El Campo: three communities high up in Cajamarca, northern Peru, growing coffee between 1,700 and 1,960 metres. At that altitude a cherry ripens slowly and builds up plenty of sugar. The farmers dry the whole fruit around the bean, and you taste it: cassis, purple plum, cherry. Dark fruit, not citrus.

None of these farmers harvests enough to export alone, so the crops come together in one community lot. Everyone's better off that way. The varieties are the Peruvian classics: Caturra, Bourbon, Typica and Catuai.

You pick the roast: filter shows off the fruit best, espresso turns it thick and jammy, and it carries milk just fine.

Things people ask us

Why does the bag say "natural"?
That's the processing method. The bean dries inside the whole cherry instead of being washed out straight away, so the fruit sugars soak in.

Does altitude really matter that much?
It does. Higher means cooler, cooler means slower ripening, and slow ripening means flavour. Put simply: you can taste 1,900 metres.

Light or dark roast?
Light. You choose Filter or Espresso at checkout. We roast a separate profile for each.