Peru Chirinos

This one comes from a cooperative that's been at this since 1968. Over 800 farmers, high up in the hills of Cajamarca, growing Bourbon, Typica, and Caturra between 1600 and 2000 meters. That altitude is doing a lot of the work here, it's part of why this cup tastes the way it does.

The co op isn't just about growing good coffee. They run training programs, help farmers diversify into beekeeping and avocados, and put real money behind youth and women's leadership. Some of the harvest even helps fund scholarships for members' kids. So when you drink this, you're drinking something that's been supporting a whole community for over 50 years.

Washed process, dried slow on patios. Nothing fancy or over engineered, just careful, patient work that's been refined over decades.

Drink it black, drink it with oat milk, pour it over ice, we don't care. Good coffee should just be good coffee. No rules required.