La Lucuma is a Peruvian single-origin coffee from San Ignacio at 1750 m.a.s.l., grown on Finca La Lucuma. The lot is the Marshell variety, processed as a natural: cherries are hand-sorted, floated, rested 16 hours, then dried on raised beds for 20–30 days. Tasting notes highlight toffee and mango with a syrupy, dense mouthfeel; the roast is tailored for espresso.
Birchbach Coffee is a nano-roastery run by Flavio Lissandrello, a trained draftsman turned roaster who's spent the past decade in coffee. He launched the project in 2017 with an Aillio Bullet R1 V2 roasting machine but uses a bigger roaster when orders stack up. The packaging carries his own illustrations, and the coffees themselves tend toward flavor clarity without pushing too far into challenging territory. The goal isn't to impress competition judges (though Flavio competes in coffee championships); it's to offer specialty coffee that also works for people still finding their way into the category. Approachable complexity, if that's a thing.
