Peru Highland Select Extended Fermentation Natural

$28

Single Origin
Light Roast

This special process lot comes to us from the rugged highlands of central Peru's Junín region. Located along the eastern slopes of the Andes, Junín is a hub for agriculture, culture, and history. The cup is sweet, fruity, and boozy with notes of bing cherry syrup, mango fruit jerky, and strawberry preserves balanced by the creamy chocolate of devil's food cake.

Tasting Notes

Bing Cherry Syrup
Mango Fruit Jerky
Devil's Food Cake
Strawberry Preserves

Size:

Quantity:

Grind:

Whole Bean

Details

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Chemex

Form meets function in the classically beautiful Chemex brewer. Grind size is critical when brewing with this method since the brew bed can get large. Use a coarser grind to experience bright and floral fruit notes.

Sourcing & Processing

This special process coffee comes to us from the Cooperativa Agraria Groupthink Yapaz (COOPAGRY) in partnership with San Cristobal Coffee Importers. It was grown by a small group of farmers located in the rugged highlands of central Peru's Department of Junín. This region is one of the country's oldest and largest coffee-producing areas. Nestled in the "Central Jungle" along the eastern slopes of the Andes, Junín is a hub for agriculture, culture, and history.

COOPAGRY was established by members of the renowned coffee-farming Vivanco family in 2023. The family began their internship and eventual partnership with San Cristobal in 2024, allowing the import company to introduce its first offerings from Peru in 2025. This first successful export boosted the income of all the farmers participating in the cooperative and laid the foundation for growth in future harvests. The Vivanco family is currently investing in the construction of a centralized wet mill as well as a permanent cupping lab.

"COOPAGRY is a forward-thinking organization founded to address the need for socio-economic stability in our region of Junín, Peru. Driven by complete transparency and a dedication to bottom-up traceability, we use cutting-edge FincaLab QMS technologies to ensure the highest standards in quality and sustainability. Our shade-grown coffees are both delicious and support forest biodiversity and conservation."
- David Vivanco Pacasi (General Manager COOPAGRY)

Specialty coffee in Peru is harvested almost exclusively by hand, with farmers making multiple passes through small 1-to-3 hectare plots to pick only the perfectly ripe, deep-red cherries. After the harvest, the cherries are sorted by hand or placed in water tanks. Unripe cherries and defects float to the top and are removed, leaving only the highest-quality cherries for processing.

For this special lot, whole cherries were dried in thick layers on patios and intentionally left unturned for 48 hours, encouraging an oxygen-limited fermentation phase before a slow drying over 25 days. The result is a highly aromatic, intensely sweet cup with boozy, ripe fruit character. Its flavor profile is reminiscent of anaerobic naturals, however achieved through a long controlled patio fermentation rather than in sealed tanks.