<h4><strong>History</strong></h4> <div>The organic-certified coffee<strong> </strong>La Higuera is the first coffee from the new Peru harvest that we are releasing this season. This is now the fourth year we are working with this coffee, having first introduced it in 2020.</div> <div><br/></div> <div> <meta charset="utf-8"/>This coffee is named after the small village which it is produced in, and the small number of producers in the village that contribute their coffee cherries to be processed together.</div> <div><br/></div> <div>Our Roastery Manager, Mikolaj, visited Origin Coffee Lab in both 2023 and 2025, and the improvements in quality across recent harvests have been remarkable. Produced by smallholder farmers in Colasay and grown between 1800 and 2200 masl, this washed Bourbon is round and sweet with notes of brown sugar, red apple and stone fruit, supported by a refined and elegant acidity.</div> <div><br/></div> <div> </div> <h4>Specifications</h4> <table> <tbody> <tr> <td><span>country</span></td> <td>peru</td> </tr> <tr> <td><span><meta charset="utf-8"/>region</span></td> <td>colasay<br/> </td> </tr> <tr> <td><span>producer</span></td> <td><span>multiple smallholder farmers</span></td> </tr> <tr> <td><span>variety</span></td> <td><span>bourbon</span></td> </tr> <tr> <td><span>process</span></td> <td>washed</td> </tr> <tr> <td><span>altitude</span></td> <td>1800-2200 masl</td> </tr> <tr> <td><span>tasting notes</span></td> <td>brown sugar, red apple, stone fruit</td> </tr> </tbody> </table> <p> </p> <p> </p> <p> </p>