DEBEMUR MORTI, Peru

In meticulous adherence to ripeness standards, this coffee undergoes a process of selection, floating, and meticulous hand-sorting to eliminate imperfections. Following this, it embarks on a three-day fermentation journey within bags, only to emerge for pulping, then processed as a washed coffee. Basking in the sun for a fortnight, it completes its transformation.

Veronica, heir to Elmer Mego's coffee legacy in Cajamarca, oversees a parcel of the estate perched at a lofty 1850 meters above sea level. This particular batch symbolizes a tantalizing glimpse into the future of Peruvian coffee cultivation, with Veronica poised to inherit the mantle of leadership within her family's enterprise.