Almost a staple of our coffee lineup at this point, this coffee needs little introduction. For the third year in a row we blindly selected Jorge Campos’ coffee from his farm La Colmena, now certified organic. Every year he pushes the boundaries of how coffee is done in Peru, and this year is no different. Cherries are handpicked and fermented in bags, then dried on raised beds under cover from the elements. That processing could bring out a lot of very funky notes, but Mr Campos has masterfully been able to keep things cool. In the cup we get heaps and heaps of sweetness with notes of malted cereals and white grapes.