This coffee is grown by Maribel Herrera Torres in the San Antonio region of northern Peru at an altitude of over 1,600 meters. The coffee consists of Caturra, Catuai, and Pache varieties. It is processed using a natural method, where the cherries are dried for approximately 25 days. This slow maturation process results in a complex flavor profile with notes of pineapple, mango, caramel, and praline.
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.
