Peru, Anaerobic

Roaster notes

This coffee comes from Rutas del Inca, a cooperative of 350 farmers in Peru's western Andes mountains whose name references the historic trade routes running through this mountainous region. Through controlled anaerobic fermentation—where cherries are dried for 24 hours before being depulped and fermented in sealed water-filled tanks without oxygen—the coffee develops an intense, layered aroma profile. The result is a distinctive cup with notes of red fruit, hazelnut, and grapefruit that offers depth while preserving fresh fruitiness.

Tasting notes