Jorge Diaz Campos - Peru, Lonya Grande

Origin

• 🇵🇪 Peru

Tasting notes

Character

• Bold
  50
• Bright
  35
• Clean
  30
• Sweet
  25

JUICYAcidityThe bright, lively, fruit-like sensation in coffee — praise, not a flaw. Citric sparkle, malic apple-crispness, tartaric wine notes; light roasts preserve more of it. - FOREST BERRIES - CACAO NIBS VarietyVariety (cultivar)The botanical subtype of the coffee plant — Gesha, Bourbon, SL28 — analogous to grape varieties in wine. A major driver of cup character alongside origin and process.: BourbonBourbonOne of the two foundational arabica varieties (with Typica), named after Île Bourbon (Réunion). Sweet, balanced, caramel-leaning; parent of countless modern cultivars. Processing: WashedWashed processThe fruit is removed from the seed before drying, usually with fermentation and a water rinse. Tends to give clean, transparent cups where origin character shows clearly. Altitude : 1900 m.a.s.l. Harvested: October 2025 Taste notes: Juicy and silky with notes of forest berries and cacao nibs Whole coffee beans roasted for filter. In the highlands outside of the small town Huamboya you’ll find the tiny farm La Colmena. Jorge Diaz Campos and his family grow this lovely Bourbon coffee in a lush forest area along a mountain side. When the coffee cherries have been handpicked the family uses pure and clean water from the area to wash the pulp away and ferment the beans in up to 36 hours. Besides coffee, the Diaz Campos family also grow several other crops, keep livestock and bees. The biodiversity at the farm makes for healthy and fertile soil with strong and tasty crops. Jorge explains that they see their farm as a cycle, with each part affecting the other positively. From seed to cherry, livestock, people and bees are equally important in the quality they strive for together. At La Colmena attention to detail, quality and ecology are always top of mind.