Peru, Finca El Cedro

Yaneth is at the beginning of her specialty coffee journey, focused on planting more trees and refining her drying techniques. Like many in her community, she blends shared labour with hired help during harvest, a practical approach that supports quality while managing costs.

San Ignacio’s unique microclimate — with warm days, cool nights and lower humidity — creates ideal conditions for slow, even drying. In the cup, it all shines through with silky notes of milk chocolate, juicy mango and ripe plum.

Sourced from the San Ignacio region of Peru, this lot from producer Yaneth represents the meticulous work being done by smallholders in the northern highlands. Roasted by Reuben Hills, the coffee presents a profile defined by milk chocolate, juicy mango, and ripe plum. While individual lots vary based on processing and variety, coffees from this specific region are often noted for their balanced acidity and approachable sweetness.

When evaluating the nuances of a cup like this, it can be helpful to reference a flavor wheel to better identify the specific fruit and confectionary characteristics present. Because Peru’s diverse microclimates allow for a wide range of profiles, this offering serves as a distinct example of the quality emerging from Yaneth’s farm. Whether enjoyed as a filter brew or espresso, the combination of stone fruit and cocoa notes provides a classic, well-rounded experience characteristic of high-quality Peruvian production.