About this coffee

This coffee comes from the district of Huabal, located in Jaen province within the Cajamarca region of Peru. Falcon is currently working with 105 producers in the region, where the average farm altitude is 1825 meters. The coffees in this lot were home processed by the producers, with cherries being rested for 24 hours after harvest, then depulped and fermented for 24 to 48 hours. Following fermentation, the parchment is washed and dried on African beds or patios for 11 to 14 days. This lot is a blend of coffees from several producers in the region, collected and stored at the warehouse in Jaen before being blended and milled.

Guji Coffee, grown in the highlands of southern Ethiopia, thrives in a unique microclimate marked by high altitudes (1,900–2,200 meters), consistent rainfall, fertile volcanic soil, and dense forest cover. This ideal environment fosters slow coffee cherry maturation, enhancing the beans’ complexity and vibrant flavor profile, often characterized by floral notes, stone fruit, and a tea-like body. The history of Guji coffee is deeply rooted in the Oromo people's traditions, where wild coffee trees have grown for centuries and were once used in spiritual and social rituals long before being introduced to global markets. In this traditional approach, handpicked cherries of JARC varieties and local landraces are sun-dried on raised beds, allowing the sugars and flavors from the fruit to infuse into the bean—resulting in a bold, fruit-forward cup that showcases the region’s rich terroir.