Roast Profile

Medium

Cupping Notes

Tangerine, peach, and lime.

Description

This coffee is organic and fair trade. Grown in the lush buffer zones of the Santuario Nacional Tabaconas Namballe nature sanctuary in San Ignacio, Peru, this coffee is part of the El Oso Project—a pioneering initiative dedicated to conserving forests, protecting wildlife, and fostering sustainable coffee farming.

Carefully handpicked at peak ripeness, the cherries undergo a meticulous floating process to remove defects before being naturally fermented in wooden tanks for 18 to 36 hours. This time-intensive method enhances the coffee’s depth and complexity, allowing the flavors to fully develop. Once fermentation is complete, the beans are washed and dried under solar tents for 10 to 21 days, ensuring optimal moisture retention and consistency.

El Oso farmers embrace organic cultivation methods, using natural compost made from discarded coffee cherries, reducing reliance on commercial fertilisers while preserving soil health. Through reforestation efforts and wildlife conservation programs, the project supports the endangered spectacled bear and other native species, creating a harmonious balance between coffee farming and the environment.

With its commitment to quality, sustainability, and biodiversity, El Oso coffee delivers a cup that is as ethically responsible as it is delicious—smooth, sweet, and rich in flavour.