This coffee is produced by Juver Santa Cruz at Finca El Eucalipto in the Cajamarca region of Peru, at an altitude of 1,850 meters. It consists of Caturra, Pache, and Catuai varieties. The cherries undergo a 144-hour anaerobic fermentation process before being washed and dried for approximately twelve days. The flavor profile features crisp red apple and ripe plum, complemented by deep caramel sweetness and a subtle layer of dark chocolate. It offers a fresh, structured acidity with a rounded texture and a long, sweet finish.
