natural, 1800 m Varieties: Catuai, Bourbon, Typica Rumibamba is the name of the village in the Las Pirias district in north-western Peru from where this coffee originates. Small farmers from the region cultivate their lots, the cherries are then usually picked and processed by the producers and their families; in this case natural/dry for 35 days. The majority of the coffee grown in this region is Catimor (due to the slightly lower elevation), but we source this coffee from the higher areas where more traditional varieties such as Catuai, Bourbon and Typica are cultivated and preserved. This brings some challenges, like the remote location of the farms and therefore difficulties with delivering the coffee but it gives us remarkable consistency and a really wonderful round, balanced cup.