This deep and refined coffee captivates with a sweet, dessert-like flavour featuring notes of pear, ripe citrus and caramel — a true fruit-and-caramel indulgence with a soft body and a delicate, well-balanced acidity. It comes from the San Ignacio region in northern Peru, from the family-owned Pino Farm run by farmer Salomon Estela. The coffee trees grow at 1,929 metres above sea level in the natural conditions of a tropical climate, surrounded by forest — an ideal environment for developing a complex and expressive flavour profile. What makes this coffee special is its meticulous natural processing with double fermentation: after selective hand-picking, the cherries undergo double sorting, 24-hour fermentation, depulping, and a second fermentation with mucilage. The coffee is then slowly dried in parchment on raised solar drying beds for approximately 20 days. It is this careful process that gives the beans their clean, sweet and fruity character with a lingering caramel finish.