Peru Cesar De La Cruz

Lychee, Pineapple, Melon 

Region: San Carlos, Raimondi, Atalaya, Ucayali, Peru

Growing Altitude: 1650 masl

Process: Anaerobic Washed

Variety: Red Caturra

Careful processing shines through in this standout Peruvian lot that showcases unique character and a vibrant twist to the origin. You can expect a layered and complex cup with a lot of sweet and floral notes throughout. We're also getting a really fun pineapple / melon layer when prepared on manual pour over methods.

This coffee is best when allowed to off-gas a minimum of 7 days from roast date, and continues to open up and develop over the coming weeks when brewing. While this coffee was roasted for filter preparation, we found it to be uniquely expressive on espresso as well — especially as an Italiano / Americano.