Developed in collaboration with Andy Delgado, this submerged fermentation lot from Santa Rosa de Congona, Peru delivers a creamy body, soft berry-like acidity, and mellow notes of peach, pear, and caramel. The semi-washed process—leaving some mucilage intact—enhances sweetness and texture, resulting in a cup that’s rich, smooth, and quietly distinctive. A thoughtful, slow-crafted coffee that favours nuance over brightness, with a long, sugar-like finish to savour.