The Junin region of Peru is largely rainforest and represents about a quarter of the country's coffee production.
In a super unusual twist, the farmers sundried these beans (natural process) instead of depulping and washing them at the mill (washed process), and it makes it one of the most interesting tasting fruity Peruvian coffees we've ever had. We particularly enjoy it as espresso, where it pulls a shot with notes of grapefruit, toffee, and a lingering finish, making the sides of your mouth pucker in a pleasant way. An unusual taste from an unusual coffee bean.
If you don't have an espresso machine, enjoy it in an aeropress or mokka pot!
Peru Junin Finca Tasta Natural: Grapefruit Peel, Toffee, Orange, Cocoa finish