Our Peru Kuelap is history – but its successor has nothing to hide. With Lima Norte, we're once again bringing a coffee from northern Peru into our range, this time from Cajamarca, the country's most important coffee-growing region. Behind this coffee stands Rony Lavan and his exporting organization Lima Coffees in Jaén. Rony is one of the driving forces of Peru's specialty scene: a passionate cupper on a mission to discover and develop the best lots from Cajamarca's smallholder farmers – and in his very first year with Lima Coffees, he won the national competition. The region's smallholders typically farm just 2-3 hectares on fertile Andean slopes. Our lot grows at 1,650 to 1,800 meters and is processed the classic way: depulped, fermented, washed and gently dried. Our roast profile highlights what this coffee naturally brings to the table: fine notes of cocoa and almond that come together almost like praline in the cup, a floral aroma, and a soft, ripe sweetness. The acidity stays gently in the background – a delicious, easy-drinking Peruvian for every day. The green coffee is Fairtrade certified. .Origin: Peru, Cajamarca .Cooperative: Lima Coffees, led by Rony Lavan, Jaén .Type: 100% Arabica .Varieties: Caturra, Bourbon, Typica, Catimor .Altitude: 1,650-1,800m .Processing: washed, sun-dried .Harvest: June to September ...Cup profile: cocoa and almond, flowery Aroma, praline-like sweetness Ideal as classic filter coffee, also works great in fully automatic machines.

Good – better – gscheid.guad: This is the coffee that started it all for us back in 2016 – the very first full sack of green coffee we ever roasted through was a mild Guatemalan. Ever since, gscheid.guad has been our classic for the daily mug: nice and mild, sweet and aromatic, with no rough edges. Now it's getting a new chapter. After almost ten years with our green coffee from Lake Atitlan, we sadly had to say goodbye to that source – and found what we were looking for in the highlands of Huehuetenango, right on the Mexican border. In a region where coffee accounts for around 80 percent of the local economy, countless smallholder families grow it at 1,400 to 2,200 meters. Our lot goes by the name "Waykan" – meaning "star in the night sky" in the local Maya dialect Q'anjob'al. Behind it stands the Regional Select program by Cafe Imports: instead of a single microlot, the best lots of many smallholders across the region are combined, all cupping between 84 and 87 points – so what you taste is the terroir of Huehuetenango at its finest. At the cupping table, the Waykan won us over right away, because it does exactly what gscheid.guad has always been about: plenty of milk chocolate, toffee and caramel, a fine sweetness and a soft, clean acidity. As one of our lighter roasts, it even reveals a hint of bright fruit notes when hand-brewed – something for the coffee nerds to taste twice. We recommend classic filter brewing, though many of our customers love it from their bean-to-cup machine, too. ...Origin: .Guatemala, Huehuetenango .Lot: "Waykan" Regional Select .Type: 100% Arabica .Varieties: Bourbon, Catimor, Caturra a.o. .Altitude: 1,400-2,200m .Processing: washed .Harvest: December to May ...Cup profile: .milk chocolate .toffee .caramel .mild and sweet Ideal as a fine, mild filter coffee - our classic for V60, Kalita, Chemex and other filter brewers

Sometimes you want it extra.gscheid: in this series we present truly special small lots, roasted in mini batches on our lab roaster. More hobby than business, really – but for a coffee like this we give everything. On our trip to Panama we noticed something: the really good farmers all share the same goal – they want their coffee to taste as close as possible to the fresh, ripe coffee cherry. Exactly that taste came to mind when the "San Pablo" first landed on our cupping table. Of all our coffees, this is the one that tastes most like fresh coffee cherry – a flavour hardly anyone around here knows. So what does that taste like? Surprising. Not like "coffee" at all, but juicy, sweet and delicate – more ripe red fruit than anything else. On top of that, the anaerobic fermentation adds a fine, winey note. In the cup that means: bright cherry, a winey, fruity acidity and a lovely fruity sweetness with a long finish. Clear and clean, wonderfully fruity. The "San Pablo" grows at Pablo Ponce's farm at 2450m in Pichincha, in Ecuador's northern Andean highlands. And 2450m is a real statement: this high up, the coffee tree lives at the upper limit of where Arabica grows at all – a few degrees colder and things get properly dicey for the plant. The reward for the risk: cherries that ripen agonisingly slowly, packing in all the more sugar and density. Pablo, by the way, discovered his taste for really good coffee in Milan – today he grows it himself, in the cloud forest, where the cool nights breathe extra sweetness into the cherries. The "La Perla" lot is a pure Typica, anaerobically fermented and then washed – hence the clear, fruity-winey character. Our tip: into the filter. Pour-over or filter machine – just let the fresh cherry take the stage. .ORIGIN: Pichincha, Ecuador.FARM: Finca San Pablo / lot "La Perla".PRODUCER: Pablo Ponce.VARIETY: Typica.ALTITUDE: 2450m.PROCESSING: anaerobically fermented, washed (anaerobic washed).CUP PROFILE: ...cherry, red wine, fruity sweetness – juicy, clean, like fresh coffee cherry