A community lot from six smallholder families in San Ignacio, high in northern Peru's Cajamarca region — grown organically at nearly 6,500 feet alongside bananas, corn, and shade trees. The cup is clean and juicy with a syrupy sweetness: papaya and grapefruit up front at lighter roasts, rounding into chocolate as the roast develops. Fully traceable back to the farms it came from. This is what a high-end Peru tastes like when the coffee never gets rushed.