This coffee comes from Perlamayo, a small community in Huabal, Cajamarca, at around 2,000 meters. It is a cooler area, and the farms are small, usually around two hectares. Most producers grow Caturra and Bourbon, with some Geisha and Pache as well. The Rioja family and the Vasquez brothers are among the well-established producers in the community.

Because of the climate, coffees from this area are often given longer resting and fermentation times. After picking, the cherries rest for 48 hours before being depulped. The pulped coffee is then fermented for another 48 hours in plastic bags. After washing, the parchment is taken down to a lower altitude, where the warmer temperatures make drying more consistent. This is a fairly simple process, but the longer fermentation works well with the conditions in Perlamayo.

For me, it tastes like orange pie, with almond and caramel underneath. The orange is more baked than fresh, and the almond becomes clearer as it cools. It stays clean in the cup and doesn't have much of a fermented character. I recommend this for espresso with lower ratios, so the sweetness comes through nicely.