Clean, sweet, and quietly complex—this washed lot from Percy Pintado reflects the high-altitude beauty and craftsmanship of northern Peru. Grown on a small family farm in the lush hills of Cajamarca, Percy’s coffee brings together generations of agricultural knowledge, organic-by-practice cultivation, and a deep connection to the land. His farm sits between 1,800 and 2,000 meters above sea level, where cool Andean air and fertile volcanic soils create the perfect conditions for slow, even cherry development and nuanced flavor expression.In the cup, you’ll find vibrant notes of Apricot, Orange Creamsicle, Demerara anchored by a silky body and bright, citrus-toned acidity. The clarity and sweetness of this coffee come not only from the terroir, but also from Percy’s careful approach to post-harvest processing. Ripe cherries are handpicked, sorted, and fermented in clean tanks before being washed and laid to dry slowly on raised beds—a process that brings out the coffee’s natural brightness and balance.Cajamarca, once overshadowed by Peru’s larger coffee-producing regions, has become a rising star in the specialty world. Its high elevations, diverse microclimates, and heirloom cultivars have made it a prime origin for complex, expressive coffees. Farms in this area are typically under three hectares and operated entirely by families, many of whom use traditional, chemical-free methods passed down through generations. With improved infrastructure and access to direct trade, producers like Percy are now able to separate microlots, earn better prices, and invest in quality year after year.Percy Pintado represents the future of Peruvian coffee—a shift from anonymity to identity, from bulk blending to traceable excellence. His work is a reflection of his region’s potential and his own dedication to craft. This is a coffee grown with care, processed with precision, and offered with pride—showcasing not just a place, but a person behind the cup.