It’s Peru season, but that doesn’t mean we’re just here for the sweet, chocolatey and citrussy coffees. This Peruvian coffee from Round Hill is reminding of us of a classic washed Ethiopian in the best way, with apricot, parma violet florals and a clean oolong tea finish.

On Doña Fica, Nixer Ordoñez is carrying on the legacy of his grandmother Feliciana, who transformed the 8 hectare farm in Lonya Grande into a coffee paradise. 3 hectares of their land is preserved as native forest, while the other 5 are dedicated to growing Marshell, Caturra and Geisha varieties.

Nixer and his wife, a specialty coffee cupper, also put a real focus on innovation and precision, adding extended fermentations to their washed process coffee to get the very best from their lots. The ‘frutas maduras’ (ripe fruit) approach used here involves 30 hours of fermentation before pulping and washing