Peru - Mikan

High in the mountains surrounding Jaén in northern Peru, smallholder farmers cultivate coffee on steep hillsides shaped by volcanic soils, warm tropical rains, and cool high-altitude air. These conditions create an ideal environment for growing exceptional Arabica coffee, where cherries mature slowly and develop vibrant, complex flavours.

Most farms in this region are small family operations. During the middle of the harvest season, ripe cherries are carefully picked by hand and processed directly on the farm. Using small hand-pulping machines, farmers remove the fruit before fermenting the coffee in tanks to develop clarity and sweetness. The beans are then slowly dried on patios or raised beds under the mountain sun.

Once the coffee has dried to parchment, it travels to a warehouse in Jaén. There it is carefully graded, moisture-tested, and cupped to select lots that meet quality standards before roasting.

Peru Mikan reflects the character of this landscape and the care of the farmers who produce it. In the cup, bright citrus notes of grapefruit and orange shine first, followed by a deep sweetness reminiscent of dark chocolate, with a gentle tamarind-like acidity that brings balance and structure.

It’s a lively, layered coffee that captures the brightness and warmth of northern Peru.