Alejandro’s 7-hectare farm Finca El Limón sits at 1850 masl, in the misty highlands of La Copia, Cajamarca. The fertile volcanic soils, cool nights and warm, rainy days lend his farm the perfect conditions for coffee production. He cultivates one of Peru’s most intriguing varietals, Marshell, discovered in 2016 by the Grimanes family in nearby San Ignacio when they noticed a visible difference in their coffee trees. Believed to be a mutation of the more well known Bourbon, Marshell has quickly garnered a reputation for its resilience, high yield and remarkable cup quality, placing in the top 5 at multiple Cup of Excellence competitions. For this lot, Alejandro carefully selected the ripest cherries by hand, which were then pulped and dry-fermented for 28 days, before being thoroughly washed and dried in the sun for 15 days. The refined nature of this coffee is a testament to Alejandro’s precision and expertise, and the resulting cup is beautifully clean and elegant.