I noticed the outstanding quality the moment I looked at the green beans.

"The first cup was empty so fast that I had to marvel at how the Peruvian bean had cast its spell on me. The coffee had little body, but in its place a clear yet creamy — almost silky — structure. Slightly effervescent, which is something I had never experienced in a coffee before. The chocolatey notes are accompanied by the faintest hint of citrus. Typical of the Caturra variety. But what truly surprised me was a subtle, spicy sharpness — as if someone had added the tiniest pinch of pepper, or even cayenne, to the cup.

The aromatic combination of chocolate, citrus, and pepper, carried by that creamy, effervescent structure, is a magnificent revelation that shows up in every single cup — immediately transporting the drinker to distant lands, where the coffee absorbed its diverse aromatic treasures as it grew. And where the Typica variety continues to keep the true origin of coffee alive for us.

I noticed the outstanding quality the moment I looked at the green beans. Each one more beautiful than the last. The fresh, grassy, intense scent of raw coffee nearly knocked me off my feet. The roasting process itself felt alive — I had the feeling the beans were dancing as they roasted, genuinely looking forward to becoming a perfect cup of coffee.

As a filter coffee it is, above all for the connoisseur, a true coffee revelation. For espresso, I can already imagine certain companions for it."