Coffee of the Month - June 2026, Peru El Oso

The El Oso project was set up to help conserve forests near coffee growing areas in the Santaurio Nacional Tabaconas Namballe nature sanctuary in San Ignacio while also protecting the wildlife and fostering sustainability. Stationed at the top of the Cajamarca region near the border of Ecuador the farms are located in the buffer zones of a protected natural area where native animals are in danger of extinction due to mining and deforestation. Cherries are picked and floated to remove any defects and other debris, once cleaned they are fermented for 18-36 houses dependent on weather conditions then washed again – this is done in wooden tanks built from fallen Romerillo trees. The cherries are spread to dry for 10 – 21 days. Solar tents have been provided for better drying facilities. The project has also been building composting warehouses, the discarded cherry flesh from processing is broken down and recycled into the natural fertiliser.

Growing Altitude: 1350 - 1890 masl

Milling process: Washed

Aroma: Caramelised

Body: Smooth

Acidity: Mild

Cup Characteristics:

Blackberry, Honey,

Cherry, Chocolate, Caramel