Pear x Caramel x Macadamia Nut

• Region: San Ignacio
  
• Varieties: Catuai, Bourbon, Catimor
  
• Altitude: 1719 masl
  
• Process: Washed
  
• Farm: El Roble
• Producer: Nima Aleydy Juarez

Aleydy Nima Juarez lives on her farm in Rumpite Alto near La Coipa in the San Ignacio region of northern Peru. She lives there with her husband Keny and their two children, and together they grow coffee, guavas, plantains and livestock such as chickens and pigs. The coffee section covers a total area of 5 hectares, divided into three plots: El Roble, La Quebrada and El Mango. This particular lot comes from his El Roble plot. They are part of the Origin Coffee Lab education program, which aims to support and promote farm quality and profitability. Producers in this program receive training in good farming practices and post-harvest techniques, as well as quality assessments and market access.

You're about to set off on an adventure and climb Machu Picchu. If you don't have any real nuts to sustain you on your journey, what could be better than a delicious coffee bursting with notes of macadamia nut, pear and caramel