FESTIN' 2024

Festin’ is back!!

We are so excited to be approaching festival season. With all the live music festival schedules set to get under way, we can’t wait to share this blend with everyone. The original idea for this blend is to be bright and juicy, matching the vibe of the festival season. As we move out of carnival season, we want to celebrate the change in the weather and the sun coming out!

As in years past the blend consists of fresh crop Colombia and Peru. The Colombia portion is a collection of lots from various small farmers in the Popayan region. This coffee is great, with a really nice sugary acidity, notes of apple, caramel, and a creamy mouthfeel. The Peru aspect of the blend is also a collection of small lots from various small farmers in the Chirinos region in Cajamarca. Sharing notes of caramel with Colombia, Peru also has flavors of orange and cocoa. Both of these coffees are traditional “Washed Coffees” and roasted to a light-medium roast level. 

Be sure to follow our Festin’ Playlist on Spotify,(link here). Whether it's Jazzfest, French Quarter Fest, or Bayou Boogaloo there is a ton of live music to see this spring. In the words of our famous radio station WWOZ “Get out there, and support some live, local, music!” (While drinking Festin’ of course)  Things like Mardi Gras, and festival season are what make the culture of New Orleans, so regardless of where you are, this is the perfect blend to sit on your porch and be outside! 

Colombia Honey Aponte

This coffee was produced by smallholding farmers in the rural area of Aponte, Narino. It is a mountainous region with elevation topping 6,000 ft and lush green tree coverage.  Most of these farmers belong to an indigenous reserve called Aponte and have a history that dates back to the Incan population of Colombia.

The “Honey Process” started in 2018, and has achieved great success with this particular processing method.  You could even say they have mastered the art of the honey process. Normally coffee cherries in Colombia are picked, fermented, washed, and dried.  In the case of “Honey Processed” coffees like this one, it was fermented and dried before being washed. The intense fermentation process that occurs when coffee is dried without washing the mucilage off leads to a very yummy flavor profile.

As a result of the coffee being dried without being washed, the mucilage forms a sticky honey-like glaze over the seeds, which is where the name comes from.  So, no real honey is used here, it’s just the appearance of the beans that look like they have a honey glaze on them. It is a delicate process and if done improperly it can lead to bad coffee with notes of vinegar.  The weather conditions here are particularly suited for producing honey coffees because the mountain valley produces steady cold winds that allow the coffee to dry quickly and evenly. 

Buttery, Citrus, Simple Syrup, Berry

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Buttery, Citrus, Simple Syrup, Berry 〰️

We are thrilled to offer this unique coffee with its distinctive flavor profile and an indigenous history that dates back to the Incan empire! Think of this as an elevated everyday coffee experience.  The honey process yields a delicate floral cup profile and a silky, buttery smooth body. It's a cup of coffee that you can have over and over again!

BIG CHIEF 2024

This year we are celebrating Mardi Gras with our seasonal Big Chief offering. A unique blend of coffees from Colombia, Papua New Guinea, and Honduras, three of our favorite origins! This blend of coffee is guaranteed to keep you moving through the carnival season!

This year we are working with local recycling company Glass Half Full and their non-profit partner Glass Roots. Glass Roots provides recycling pickup points and education across the city.  Glass Half Full has taken on the much needed initiative of recycling glass in the city of New Orleans. Going even further they have used the recycled glass to help restore Louisiana’s eroding coastline.  We have teamed up with up Glass Half Full before donating our Burlap Coffee bags. The burlap bags were filled with recycled glass sand and used as a barrier wall to help restore the Louisiana coast, which was damaged by Hurricane Ida. The wall will collect sediment and over time provide a protective barrier for the new plants while they grow. 

Glass Half Full and their non-profit partner Glass Roots mission is simple. 

“We founded Glass Half Full in 2020 to pursue our goal of recycling New Orleans' glass. After collecting over 600,000 pounds of glass during our first year of operations, we were determined to magnify our impact beyond what could be achieved as a low-profit, social enterprise. In 2021, we founded Glassroots, a 501(c)(3) tax-exempt organization, to expand access to recycling through educational opportunities and to partner directly with communities to ensure our services benefit people and the environments they live in.

Recycling takes a village and that’s why we engage the local community at every step. We are a glassroots movement to not only divert waste from landfills but educate and empower recyclers around the country. When individuals unite, there is no stopping us!”

When we donate $1 a bag, it really brings everything full circle. Not only are we paying premium prices to farmers at origin (helping provide financial security) but we are then turning around and making an impact locally.

NEW GRAND CRU

COlombia CHiroso

This coffee was grown by Jairo Arcila at his farm, Santa Monica in the Quindio region of Colombia. We visited the farm in spring of 2023 and got to see everything up close.

 After tasting this amazing coffee on the cupping table at the Cofinet lab, we wanted to know more. We have never tasted Chiroso before and were intrigued by its fruit forward notes and floral aroma. Luckily for us, the farm was only about 45 minutes away from Cofinet’s headquarters.

After a series of windy roads, we made it to Finca Santa Monica. Here, the farm administrator, Wilmer, showed us around. 

Chiroso is a relatively new variety and is a natural mutation that took place in the region of Antioquia, making it unique and exclusive to this part of the word. For the last 5 years, this varietal has become extremely popular in Colombia for its cup complexity, florals, and citrus notes. It has even won the prestigious Cup of Excellence propelling its popularity.

The Chiroso trees at Santa Monica are young (only 2 years) and they are already yielding viable fruit.  Don Jairo Arcila has planted about 4,000 Chiroso trees on a downward slope in between rows of banana trees.  Banana trees have a very symbiotic relationship with coffee trees. They provide shade and are a valuable water source during a drought.  The banana trees will hold water in their stalks and as the sun beats down on the banana trees, water slowly drips out into the soil.  In total the farm is about 30% shade grown and treated with natural compost fertilizer.  Avocado trees are also part of this ecosystem, providing shade. 

The coffee was carefully hand-picked in order to select only the ripest cherries and then hand sorted to remove any defects. The coffee was sundried on raised beds in temperature controlled conditions until the ideal moisture content was achieved.  This is microlot is 100% Chiroso. 

Over the past few years, we have featured some really stunning coffees from Jairo Arcila, such as Geisha and Papayo.  We are thrilled to build on that and offer this Chiroso variety as a Grand Cru offering.

Colombia San Vicente

This coffee is produced by small holding farmers who are members of the OCCICAFE Cooperative from the San Vicente municipality, 10km away from La Plata, Huila. OCCICAFE has focused on improving its practices and quality steps since 2015. Coffee farmers from this region deliver coffee to OCCICAFE lab where each lot is classified as commercial, regional, regional plus, or micro lot. Coffees that meet the regional plus standard need to cup 86 or above. Coffees are sun-dried and washed. 

Huila, Colombia is known for high quality due to its volcanic ash soil, high altitude, and annual rainfall.  Specifically the town of San Vicente has become known for great coffee.  This coffee is a wonderful example of the washed process and highlights those classic Colombian coffees we have come to love.  Which is a flavor profile that is very approachable but has just enough sweetness and red fruits to keep you interested every morning. This is a great everyday coffee. 

Colombia holds a special place in our sourcing program.  Due to various micro climates it produces coffee almost all year round.  This means roasters like us have access to fresh coffee all the time. It is also an origin where we source directly. We specifically selected this coffee at the Cofinet Cupping Lab in Armenia, Colombia in late spring.

 After a bit of journey it has finally arrived.  After processing at a dry mill this lot from San Vicente went from a port in Colombia to the port of New Orleans, and then directly to our warehouse.  We wanted to share an offering that can become a staple offering for our customers and our staff and we think we have found one with this washed coffee from San Vicente.  It's consistent, dependable, and intriguing.  

Fresh crop : Colombia

Our precious cargo, has arrived.  These new coffees have traveled from Colombia to your cups and is filled with dedication, passion, and appreciation for the people involved at every step of the way.

It all starts with the hard work and dedication of the coffee farmer. Tending to the coffee plants with meticulous care, they nurture the beans to reach their full potential. Each bean holds within it the unique flavors that captivate your senses.

When it comes to connecting with the coffee farms in Colombia, our friends at Cofinet play a crucial role. They are the bridge that connects us to farmers all across Colombia. Their passion for quality coffee and dedication to uplifting coffee farming communities is truly commendable.

Once the coffee beans are carefully harvested and processed, the next leg of the journey involves the hardworking truckers who transport the coffee from the farms to the ports. Their tireless efforts in navigating challenging terrains and ensuring the beans' safety during the journey are essential in bringing you that fresh Colombian coffee experience.

We believe that every cup of coffee has a story to tell. From the farmer's hands to yours, it's a journey that involves countless hours of hard work and dedication.

As we savor the arrival of our new shipment of Colombian coffee, we cannot wait to share these new and exciting flavors with each one of you. Each sip represents a celebration of the incredible journey and the dedication of the people who made it possible. We invite you to join us in this journey by enjoying a cup of our freshly brewed Colombian coffee.

Coffee on the go!

Its Just like a tea bag. All you need is hot water, and then let it steep for 5 min! It's portable, mess free, and super easy to brew.

Our freshly roasted Le Grand Coq Rouge and Big River are ground, flushed with nitrogen and then sealed in a package that is 100% compostable! It is the most convenient way to enjoy French Truck on the go. So whether you are traveling and want to avoid gas-station coffee, camping in the woods, or you're just in a rush, you can still enjoy French Truck Coffee!

700 Canal Street NOLA

We are excited to be on the iconic corner of Canal & St. Charles.

This location has always been a cornerstone of our community. It has been a meeting place for friends, a stage for marching bands, and has helped countless tourist find their way.

 

Ethiopia Kayon Mountain

Ethiopia is widely regarded as the birthplace of coffee and continues to be one of the world's premier coffee-producing countries. Its diverse microclimates, high altitudes, and rich coffee heritage contribute to the exceptional quality and unique flavor profiles found in Ethiopian coffees. This coffee is from the Guji region, specifically from the Kayon Mountain farm is known for its distinct characteristics and contribution to the Ethiopian coffee industry. We are thrilled to offer this year's harvest with everyone.

Ethiopia is renowned for its specialty coffee production, which accounts for a significant portion of the country's agricultural exports. The coffee sector engages millions of Ethiopians, providing employment and income opportunities in both rural and urban areas. Coffee production follows traditional methods, with smallholder farmers cultivating coffee trees on small plots of land. The diversity of coffee varieties, ranging from heirloom to region-specific cultivars, adds to the country's coffee wealth.

Located within the larger Oromia region in southern Ethiopia, the Guji Zone has gained prominence as a coffee-growing area in recent years. Its high altitudes, fertile soil, and suitable climatic conditions make it ideal for producing high-quality coffee. The Guji Zone encompasses several coffee-growing districts, including the Kayon Mountain farm, which is known for its exceptional coffees.

The Kayon Mountain farm is situated in the Guji Zone, near the town of Shakiso, and is owned by the Hassen family. Spanning an area of approximately 500 hectares, the farm has been dedicated to producing specialty coffee since 2012. The combination of altitude, volcanic soil, and a meticulous approach to cultivation and processing contributes to the unique flavors found in their coffee.

Ethiopia Kayon Mountain coffee offers distinct characteristics that have made it sought after by coffee enthusiasts worldwide. Some notable features include:

   a. Flavor Profile: Ethiopia Kayon Mountain coffee exhibits a vibrant and complex flavor profile. It often showcases pronounced floral notes, such as jasmine and lavender, accompanied by hints of citrus, berries, and stone fruits. These flavors combine harmoniously, creating a captivating and nuanced cup.

   b. Acidity: Known for its bright and sparkling acidity, this coffee displays a lively and refreshing character. The acidity adds a crispness and vibrancy to the overall cup, enhancing the complexity and balance of flavors.

   c. Body and Mouthfeel: Kayon Mountain coffee typically possesses a medium to full body, providing a smooth and velvety mouthfeel. The well-rounded body enhances the overall sensory experience, making it a pleasure to savor.

   d. Aroma: The aroma of Ethiopia Kayon Mountain coffee is often described as floral and fragrant, with captivating notes of jasmine, bergamot, and citrus blossoms. The enticing aroma further enhances the sensory appeal of the coffee.

The Kayon Mountain farm employs traditional processing methods to maximize the flavor potential of their coffee beans. The cherries are meticulously hand-picked at peak ripeness to ensure optimal sweetness and flavor. Two primary processing methods are utilized:

   a. Natural (Dry) Process: In this method, the harvested cherries are carefully spread out on raised beds or patios to dry in the sun. The cherries are periodically turned to ensure even drying and prevent fermentation. This process imparts fruit-forward and intense flavors to the coffee.

   b. Washed (Wet) Process: After harvesting, the cherries undergo a meticulous washing process to remove the pulp and mucilage. The coffee beans are then fermented and washed before being dried on raised beds or patios.

The offering we are featuring from Kayon Mountain is a naturally processed coffee. 

The Kayon Mountain farm also  recognizes the importance of sustainability and social responsibility in coffee production. They prioritize sustainable farming practices, such as organic cultivation, water conservation, and waste management. The farm also invests in the local community, providing employment opportunities and contributing to infrastructure development, education, and healthcare initiatives.

Ethiopia Kayon Mountain coffee from the Guji region represents the epitome of Ethiopian specialty coffee. Its exceptional flavor profile, vibrant acidity, and velvety body make it a beloved choice for coffee connoisseurs. The combination of the Guji region's unique terroir, the Hassen family's dedication to quality, and meticulous processing techniques result in a truly remarkable coffee experience. In this years harvest we are tasting notes Vanilla, Candied Bergamot, Jasmine, Berry, and Jasmine. 

 We are thrilled to offer this coffee to everyone this summer. 

Summer Buzz

Notes: Berry, Toffee, Creamy

Summertime is here and our summer seasonal blend is back!

The Summer Buzz blend consists of a Guatemalan coffee and an unique coffee from Papua New Guinea. The Guatemala portion is from a collection of small holding farmers in the lake Atitlan region. Balanced notes of toffee and caramel pair very well with the bright and fruity notes of the Papua New Guinea coffee. 

Summertime in New Orleans is when it really feels like it's the most Northern city in the Caribbean.  The weather warms up, and the pace slows down.  This blend is intended to brighten up those long summer days. Versatile enough for iced coffee and great as regular drip coffee.

NEW LIFE : Custom Tote Bags

We are thrilled to announce an exciting initiative.

This summer, we have partnered with the talented and environmentally conscious fashion designer, Frank Freddy, to up-cycle our burlap coffee bags into custom tote bags!

“I’m a creator, I create things.”
— Frank Freddy

Frank Freddy, is a young and passionate local fashion designer, who shares our vision for a more sustainable world. He specializes in creating remarkable fashion pieces using recycled materials and has gained recognition for his innovative approach to reducing waste in the fashion industry. From jackets to wallets, Frank's designs captivate with their unique style and eco-friendly ethos.

The burlap bags, which have been an integral part of our coffee journey, will be given a new lease on life. We are excited about this collaboration as it allows us to support a local artist while contributing to the reduction of waste in the fashion industry. Frank's creativity and craftsmanship will showcase the bags unique textures and patterns. Each bag will be a one-of-a-kind piece, reflecting the individual character of the burlap.

RWANDA KARAMBI STATION

Rwanda is an origin that has a lot of history, so we wanted to provide some context on this origin report. Let's start from the beginning. Like most East African countries (with the exception of Ethiopia), coffee trees were planted by the colonial government in the early 1900’s.  Coffee in Europe was booming at this time and in order to supply the growing demand, high-yield, low-cost varieties were planted all over the country.  The intention was for coffee to be a cheap commodity available in abundance. The colonial government held strict mandates on taxes and exports over the farmers, practically enslaving them to the industry.  

While coffee became the staple agricultural export by the 1990s, its production, along with the national economy in general, was devastated by the genocide in 1994. Nearly 1 million people were killed in the national tragedy, which stalled development and slowed progress for nearly a decade. In response to this terrible tragedy, targeted programs initiated by the government in the early 2000s encouraged Rwandans to use specialty coffee as one of the means to recover and to create a new agricultural market.  A pathway out of poverty. The construction of the first washing station with international support was in 2004, and the country was the first to host a Cup of Excellence auction, bringing international recognition to the “Land of a Thousand Hills'' as a potential producer of exceptional quality.

Today, this tiny country (roughly the size of Maryland), has a reputation for special quality and unique characteristics.  We need to also note the incredible story of its development as a specialty-coffee origin since the genocide, which has made Rwanda a stand out among African origins.

This is our first time releasing a coffee from the Karambi Washing Station. Its smooth and balanced flavor profile is complemented with notes of vanilla and cherry. The Karambi washing station is located near the famous Lake Kivu, where growing conditions are optimal. Good Altitude, great soil, and favorable rainfall all contribute to producing this wonderful coffee.  

The altitude in the region starts at 1,700 meters and extends up to 2,000 meters above sea level.  During harvest season it is in active place, with around 120 experienced staff members continuously attending to the process in detail.  It serves a wide range of farmers in the region and over 66% of the farmers delivering coffee to the washing station are women! After purchasing cherry from producers, Karambi sends the cherry through a strict sorting process. After selection and rinsing, cherry goes straight to raised beds, where they are spread out in a very thin layer and then raked frequently to ensure even drying.  It takes around 3 weeks for the cherry to dry on the raised beds. After it is dried it goes through the typical Dry Mill process where it is then prepped for export. 

Modern Rwanda is considered one of the most stable countries in the region.  Since 2003, its economy has grown by 7-8% per year and coffee production has played a key role in this economic growth.  Coffee has also played a key role in Rwanda’s significant advancements towards gender equality.  New initiatives that cater to women and focus on helping them equip themselves with the tools and knowledge for farming have been changing the way women view themselves and interact with the world around them.

With over 66% of the farmers of this coffee being women and its stellar quality, this is a wonderful example of modern specialty coffee in Rwanda!

COLOMBIA SOURCING

Get ready to go on the ultimate coffee adventure, with our green buyer.

We are searching for some of the most unique and vibrant coffees we can find.

Colombia is often called the Ethiopia of South America in terms of coffee. The level of diversity in the coffees you can find in Colombia is astounding.

Colombia offers some of the most exotic high-quality coffees, while at the same time their baseline level coffees are still incredibly sound and easy to drink.

 Due to its unique climate it produces coffee almost all throughout the year, making it incredibly important for roasters like French Truck. There are gems all over the place! There's something for every coffee lover in Colombia.

Mayde In Memphis

Mayde in Memphis is a special blend geared toward the city of Memphis. A coffee that is bright, but still smooth enough to be accessible to folks who may not first grab a lighter roast. Though there are many great things about Memphis, we wanted to pay homage to Memphis in May because it is something that the whole world knows about and many folks become part of our city during its duration. We also wanted to emphasize the coffee bought in Memphis is Mayde, right here in Memphis. 

This year's blend consists of a washed Rwandan coffee and a washed Colombian coffee. The Colombia portion is a collection of lots from various small farmers in the Tolima region. This coffee is great, with a sugary acidity, notes of caramel, and a creamy mouthfeel. The Rwandan aspect of the blend is also a collection of small lots from various small farmers in Rwanda’s southern province. Sharing notes of caramel and adding flavors of apple.  Overall this blend is greater than the sum of its parts.  

This blend is perfect for a morning sipping or the afternoon when you're gearing up to take in the changing weather that this time of year brings.

Festin’ 2023

Festin' is back!! We are so excited to be approaching festival season. With all the live music festival schedules set to get under way, we can't wait to share this blend with everyone.

As in years past the blend consists of fresh crop colombia and per. The colombia portion is a collection of lots from various small farmers in the tolima region. This coffee is great, with a really nice sugary acidity, notes of apple, caramel, and a creamy mouthfeel. The peru aspect of the blend is also a collection of small lots from various small farmers in the chirinos region in cajamarca. Sharing notes of caramel with colombia, peru also has flavors of orange and cocoa.

Be sure to follow our festin' playlist on spotify curated by the local artists collective, glbl wrmng.

glbl wrmng aims to produce a series of collaborative projects, music recordings, and workshops that not only foster a spirit of collaboration and unity amongst the young artist, and music business community. glbl wrmng will serve as a vehicle that promotes, educates, and supports this exciting and diverse sector and provides a range of commercial opportunities, and practical help to members, enabling them to innovate, grow, and break into new markets of entrepreneurship within the music and entertainment business, and beyond.

Whether it's Jazzfest, French Quarter Fest, or Bayou Boogaloo there is a ton of live music to see this spring. In the words of our famous radio station WWOZ “Get out there, and support some live, local, music!” (While drinking Festin’ of course)  Things like Mardi Gras, and Festival season are what make the culture of New Orleans, so regardless of where you are, this is the perfect blend to sit on your porch and be outside! 

Peru Gilmer Cordova-Mejia

To get to Gilmer’s farm you have to drive up a mountain, and then another one, and one more, and finally, nestled deep in the rolling Andes Mountain range, you will find the seven hectare Finca Ecologica. Never mind the two days of air travel it takes to get to the small but somehow sprawling coffee city of Jaen.  The farm is about a three hour drive up and down a slim dirt road from Jaen. There is barely room for two cars to pass, and often times one car has to back up so the other car can squeeze by. Not for the faint of heart. Don’t look down.

Just when you think you are in the middle of nowhere a small town appears with a church, a school, and several little corner stores. These small communities are the heart and soul of Peruvian coffee. In between the mountain towns of San Francisco and Agua Colorado lies the farm.

Seven hectares of steep terrain with four hectares dedicated to growing coffee. The coffee aspect of the farm is mostly a mix of Bourbon and Yellow Caturra varieties. The trees are neatly spaced 3 to 4 feet apart in succinct rows. 

After hiking up a little bit, you can turn around the see the expansive valley below.  As if Pachamama created it herself. It is a stunning place, with different shades of green and big hills everywhere. It feels ancient, wild, and almost mystical.  Above the farm is a steep, dense forest that has been designated as a conservation area, it's so dense it looks ominous yet beautiful. Uninviting yet appealing all at the same time. I'm told there is a lot of wildlife up there, I’ll take Gilmer’s word for it. In this far off place, is where Gilmer and his family live.  Following the spirit of Pachamama, they give thanks to the land and grow great coffee.    

We first visited Gilmer and his family in 2017. Now in our 6th year buying his coffee, we have seen some exciting changes to the farm. The Cordova-Mejias recently got electricity installed at the house this past year. Operated entirely by his family, Finca Ecologica is a family affair. His father, mother, and three siblings live in a modest wood house next to the farm. His youngest sister, Mily comes out to shake my hand, beaming a big smile, she is excited we are here. She wants to be a barista in the States. She has gotten a lot bigger from the last time I was there. Like in 2019, his mom prepared lunch for the day. Using a wood fired oven, she has prepared chicken (from the farm of course), yuca, and rice in a chicken-ginger based broth. To be invited into this little window of their life feels special. The open air kitchen and the bathrooms are recent additions. Clearly a result of some of the previous years coffee harvest income. French Truck plays a part in that. We buy anywhere from 60% to 90% of their annual harvest. This year we are buying close to 100%.

The family handles all aspects of the coffee farm. From the picking to the processing. During harvest season that basically entails working day and night. Coffee waits for no one. Next to the house is the necessary processing equipment to float-sort, depulp, ferment, wash, and dry the freshly picked coffee cherries. They use the skin of the cherries to make compost, which then makes for nitrogen rich soil, to be reused for the coffee plants. The smell of these overripe cherries is one you don't forget. After a while, you get used to it. There is a light rain for most of the day, on our visit. The farm is wet and, damp and it enhances the already potent compost smell. Life on the farm.

The town of Jaen is a classic coffee town. It sits in a dry flat portion of land with mountains all around it.  This warmer climate along with the flat topography makes for good conditions to dry coffee. As the mountains can be too steep. Coffee picked up in the hills is constantly flowing down the mountain to get delivered to warehouses in town. In all manner of vehicles, from trucks to vans to motorbikes, to even the occasional donkey. In town, it is stored and prepared for transport to the nearest port. It is estimated that 70-80% of the economy in Jaen is centered around coffee. When you drive around town during harvest you will see warehouse after warehouse packed with coffee. Along the outskirts of town sit lush rice fields, and as you begin to descend into the hills, those rice farms become cacao farms, and then slowly they become coffee farms. 

Since our last visit in 2019, Gilmer has added several more raised beds to dry the coffee. This is crucial as it allows them to process more coffee at one time, which ensures all the ripe cherries that were picked will get processed in sufficient time. Once the ripe cherries are picked, they rest for 10-12 hours before being deplulped. So if cherries are picked in the afternoon, they must be processed in the middle of the night. After the cherries are depulped they are then fermented for up to 70 hours, without water, in the tank on their property. It is then washed and dried on raised beds in a covered environment. This allows you to control the temperature of the drying. Typically it takes about 25 days to dry. They turn the coffee 2-3 times a day, for even drying. If this crucial step is not performed the coffee might develop a fungus that would taint its flavor. Long and slow drying times at this altitude allow for better cup scores and the sugars are more concentrated and more consistent.

After 6 years it has been an absolute pleasure to work with Gilmer and see continued improvements on his farm. In general, this area of Peru has less infrastructure and is less developed than neighboring Colombia. However, the land feels more wild, with delicious coffee growing organically. Peru still has tons of potential to produce more specialty coffee. We are seeing improvements every year. It's clear there is a symbiotic connection between nature and the Meija family. We are very proud and excited to be working more closely with Gilmer year after year.