Delicate, sweet, and beautifully balanced – that’s Peru JORGE DIAZ CAMPOS from Swedish roastery Morgon Coffee Roasters, surprising you in the cup with juicy forest berries, notes of milk chocolate, and a creamy body. This is a coffee for anyone seeking sweet, elegant pleasure without sharp acidity. Once again, Morgon sticks to its signature approach – selecting traceable, characterful beans and roasting them with care so that every sip tells a story. This coffee tastes like a sunny weekend brunch on a terrace – when you have time to breathe, close your eyes, and smile. So go ahead, treat yourself – Jorge’s coffee is just the thing to make an ordinary morning special.
The story of this coffee begins on the high plateau of the Huamboya region in Peru, where at 1,550 meters above sea level lies the small farm La Colmena. Here, Jorge Diaz Campos and his family grow the exceptional Bourbon variety amidst dense, biodiverse jungle. The combination of shade, humid mountain climate, and nutrient-rich soil creates ideal conditions for slow cherry ripening and the development of complex flavors. The farm is also home to bees, animals, and other crops that support a healthy, self-sustaining ecosystem.
The washed processing method focuses on clarity and sophistication of flavor. After handpicking fully ripe cherries, their skins and some of the pulp are removed mechanically using a depulper. The beans then ferment in water tanks for up to 36 hours, during which enzymes break down the remaining mucilage. After fermentation, the beans are thoroughly rinsed with spring water and dried on raised African beds.
- Altitude: 1,900 m.a.s.l.
- Harvest: October 2024