Peru El Guayacan

The roaster partnered with El Guayacán to bring a sweet and balanced Peru coffee to curious home brewers. El Guayacán is grown in San Ignacio along the Cajamarca frontier with Ecuador, and the yellow guayacán trees that dot the landscape provide shade and protection for the coffee plants, shaping a nuanced cup. The smallholder producers behind El Guayacán are committed to continuous quality improvement and better working conditions. Harvest begins with the careful selection of fully ripe cherries, which are floated to remove low density fruit. The cherries are then dry pulped and fermented in open air tanks for 30–50 hours. After fermentation, the coffee is washed two to three times and dried in solar dryers for 15–20 days until it reaches about 11% moisture content. The result is a sweet, balanced cup with notes of mandarin, biscoff, and panela. At 1750 masl this coffee benefits from cooler nights and slower maturation, helping develop a clean, nuanced sweetness. The region’s terroir contributes brightness with citrus overtones while the caramel like sweetness from panela keeps the cup grounded, reflecting the care of the farmers who produced it.