This coffee originates from South America, from Peru, from the region of San José del Alto, farm José Rivera Vega. It is grown from the Sidra variety, at an altitude of 1700–1850 m a.s.l., processed using the Washed method. The coffee has scored 89 points SCA.
In the flavor profile, Grassy Citrus, Red Orange, and Honey notes appear. The batch is processed in a wet mill with fermentation in cherry and plant mucilage, and then dried on raised beds and in solar dryers.
Information comes from publicly available sources.