We are excited to welcome the return of Dionisio Pintado's coffee back to our menu for another year. A washed coffee from high in the Peruvian Andes, this lot offers a profile of balanced acidity played with gentle yet intricate fruit sweetness. Dionisio grows a mix of bourbon and caturra varietals on his family's six hectare farm Agua Cristalina. Grown at 1825 meters above sea level, cool night time low temperatures and mild day time highs encourage a long growing cycle. This packs each cherry full of rich sugars and dense nutrients. After being picked by Dioniso and a team of six pickers, the cherries are fermented for 24 hours before being washed and dried on beds for 20-24 days. This careful processing results in a coffee that is exceptionally crisp and structured, with distinct notes of both varietal and origin. Dionisio Pintado's hard work, thoughtful attention and deep base of knowledge combine to deliver a coffee that highlights the finest qualities that Peruvian coffees have. When brewed, we taste kumquat, peach blush, and lime zest.