Another stunning coffee from ZENNOR- what did you expect at this point! This Peruvian coffee features a selection of varieties from micro-lots in the remote Andean village of Perlamayo, which sits at an altitude of approx 1800MASL. Farmers in this region of Peru traditionally use a washed process, but forward-thinking farmers like those who have contributed to this lot are now exploring alternative methods to help diversify the coffee they produce and stand out on the global stage.

For this extended-washed coffee cherries were handpicked when extremely ripe, then depulped and dry-fermented for over 24 hours. This extra-fermentation time brings out major toffee sweetness and some fruity complexity. The coffee was then washed to create a really clean cup with stand out pear flavour and dried for around 16 hours to prepare it for export.

This balanced brew has a toasty hazelnut flavour and sweetness when brewed as espresso, and some extra acidity as a pour-over.