Coffee from southeastern Peru’s remote, high-altitude Alto Inambari region is challenging to grow, challenging to produce, and challenging to access, but those willing to make the trek are rewarded. This single-producer bourbon separation comes from a producer named Roberto Ccori.

Unlike the brighter bourbons we’ve featured from African producers over the past few months, this coffee features a depth of spice and sweetness that sets it apart. Expect lots of deep black cherry sweetness with hints of black tea and bergamot and a long finish with notes of baking spice. This coffee will likely be on program for less than a month.

Net weight: 12 ounces