This lot was grown by farmer John Dizler Nuñez Serna, whose farm sits at an altitude of 1,780 meters and bears a beautiful name that translates as “Rooster on the Mountain.” It is named after Peru’s national bird — the Andean cock-of-the-rock — as the area where the farm is located is the natural habitat of these birds.

John’s farm is small, just three hectares, but he offers this coffee together with his cooperative. His favorite varieties are Yellow Caturra as well as Yellow and Red Bourbon.

As a young farmer, Mr. Nuñez is focused on producing high-quality coffee, implementing the most effective cultivation methods. He is very happy to be part of his cooperative, where he provides valuable technical advice that plays a significant role in improving cup quality.

The cooperative was founded eleven years ago, in 2013, in Cajamarca, bringing together 300 farmers. Here they grow Caturra, Pache, Catuai, Typica, Bourbon, and Catimor. This lot — a blend of Bourbon and Caturra — underwent fermentation for about two days. After depulping, the coffee was sun-dried for around three weeks.

The classic washed process, combined with an excellent terroir and top-quality varieties, delivers a truly wonderful, vibrant cup with notes of berries, citrus, and caramel — creating a comfortable flavor profile that you’ll want to savor.