Single-origin coffee from El Diamante village in the San Jose de Lourdes region of Peru. Grown at 1,900 meters altitude by the Chilcon family on their 3-hectare farm, cultivating Caturra and Catimor varieties. Washed processed with a signature family technique: berries are pre-fermented overnight in sacks, then depulped and macerated for 24-36 hours. Notes of mandarin, brown sugar, and chocolate with fruity and naturally sweet characteristics. Roasted to espresso level (developed roast).
Muda is a micro specialty roastery led by Dajo Aertssen, a decorated cup tasting champion who brings deep sensory expertise to small batch roasting. They rotate roughly fifteen coffees at a time, often single origin, and prefer roast profiles that work for both espresso and filter so customers can brew whichever way they prefer. Sourcing emphasizes transparency and quality from Colombia, Rwanda, Ethiopia and El Salvador among others, and their reputation in the French specialty community makes their beans a destination buy for visiting coffee fans.
