This coffee is a SL9 (Gesha Inca) variety from the Hugo Pareja project in Peru, cultivated at 2300–2500 meters on the Inka Rumi estate in Cedrobamba. It uses a Dry Honey fermentation for 36 hours, followed by full washing. The process highlights natural sweetness and a crisp, floral acidity, with tasting notes suggesting citrus, white flowers, and tropical fruits, finishing with a soft sweetness reminiscent of panela.
