While developing the roasting plan for this coffee, there was a huge range from a fairly light roast through to a dark roast in which I was noticing a distinct apple-like flavor combined with good sweetness. As the coffee progressed through that range, that flavor remained and was supported by improved body all the way into the lighter side of a dark roast, which is how I've chosen to roast this coffee.

This coffee comes from César Sampertegui's farm, Bosques de Huamantanga, located near the community of Santa Maria in Jaén. We have an extremely limited supply of this exceptional coffee.