Jasmine, Peach & Lemon
Our fourth and final release from Chacra. We’ve saved the best until last.
Produced by Yulisa, a 23-year-old grower in Jaén, Cajamarca, this coffee placed 1st at ExpoCafé with an exceptional 91.5 score. The highest scoring coffee we’ve ever roasted, and likely ever will.
Carefully processed with a 72-hour dry fermentation, followed by washing and slow drying in a parabolic dryer, the result is a beautifully expressive cup. Think peach lemonade, layered with clarity and refined, clean acidity.
We’re incredibly proud to share this one.
This release also marks the beginning of a collaboration with local artist Sarah Dalton (@paintingsout), who will be working with us on future rare and world-class releases.
Each coffee comes with brew guide.
100g World Class Special
—
Farmer
Yulisa Carhuallocllo Arévalo is a 23-year-old producer from Jaén, Cajamarca. Raised in coffee, she began working alongside her family from a young age, learning every stage of production in the field.
Over time, she committed fully to speciality coffee, focusing on precision, education and continual improvement, with particular attention to Geisha. Her dedication led to 1st place at the ExpoCafé Cajamarca competition, scoring an exceptional 91.5.
A defining moment not only for Yulisa, but for Cajamarca as a whole — placing the region firmly on the map for national and international buyers. Her work represents a new generation of Peruvian producers, driven by discipline, clarity and intent.
Process
Cherries are selectively hand-picked at peak ripeness, with trained pickers ensuring only the best fruit is harvested. After sorting and flotation to remove defects, the coffee is placed into sealed tanks for 72 hours of controlled anaerobic fermentation.
The cherries are then pulped and undergo a further 24-hour fermentation, enhancing sugar breakdown and building complexity. Finally, the coffee is fully washed, removing all remaining mucilage and preparing it for drying.
Drying
The coffee is dried slowly in a parabolic dryer, spread in thin layers to allow consistent airflow. Beans are regularly turned to ensure even drying and avoid unwanted fermentation.
Drying continues until a final moisture content of 10–11% is reached, before stabilisation and storage under carefully controlled conditions.
Jasmine, Peach & Lemon
Our fourth and final release from Chacra. We’ve saved the best until last.
Produced by Yulisa, a 23-year-old grower in Jaén, Cajamarca, this coffee placed 1st at ExpoCafé with an exceptional 91.5 score. The highest scoring coffee we’ve ever roasted, and likely ever will.
Carefully processed with a 72-hour dry fermentation, followed by washing and slow drying in a parabolic dryer, the result is a beautifully expressive cup. Think peach lemonade, layered with clarity and refined, clean acidity.
We’re incredibly proud to share this one.
This release also marks the beginning of a collaboration with local artist Sarah Dalton (@paintingsout), who will be working with us on future rare and world-class releases.
Each coffee comes with brew guide.
100g World Class Special
—
Farmer
Yulisa Carhuallocllo Arévalo is a 23-year-old producer from Jaén, Cajamarca. Raised in coffee, she began working alongside her family from a young age, learning every stage of production in the field.
Over time, she committed fully to speciality coffee, focusing on precision, education and continual improvement, with particular attention to Geisha. Her dedication led to 1st place at the ExpoCafé Cajamarca competition, scoring an exceptional 91.5.
A defining moment not only for Yulisa, but for Cajamarca as a whole — placing the region firmly on the map for national and international buyers. Her work represents a new generation of Peruvian producers, driven by discipline, clarity and intent.
Process
Cherries are selectively hand-picked at peak ripeness, with trained pickers ensuring only the best fruit is harvested. After sorting and flotation to remove defects, the coffee is placed into sealed tanks for 72 hours of controlled anaerobic fermentation.
The cherries are then pulped and undergo a further 24-hour fermentation, enhancing sugar breakdown and building complexity. Finally, the coffee is fully washed, removing all remaining mucilage and preparing it for drying.
Drying
The coffee is dried slowly in a parabolic dryer, spread in thin layers to allow consistent airflow. Beans are regularly turned to ensure even drying and avoid unwanted fermentation.
Drying continues until a final moisture content of 10–11% is reached, before stabilisation and storage under carefully controlled conditions.
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