Peru EL PROGRESO from the Italian roastery Nowhere Future Coffee Roasters is a coffee that will delight anyone looking for a sweet, clean, and perfectly balanced cup. From the very first sip, you’ll be greeted by juicy mandarin, complemented by the sweetness of red fruit, cane sugar, and honey. The entire flavor profile is underscored by a velvety body, gentle citrus acidity, and a long finish with hints of nuts and light floral notes.
The coffee comes from the La Coipa area in Peru’s Cajamarca region, where it is grown by small-scale farmers at an elevation of 1,750 to 2,000 meters. Local conditions, with cooler nights, allow the coffee cherries to ripen more slowly, giving them greater natural sweetness and more pronounced flavor complexity. The varieties grown here— Caturra, Pache, and Catuai—are prized for their balanced character. Each farmer processes their harvest with great care, and the resulting lots are then transported to a warehouse in the city of Jaén, where they undergo both physical and sensory quality checks before the purchase price is determined.
This lot was processed using the washed method, which is one of the most common methods for processing specialty coffee. After being hand-harvested, the coffee cherries are first allowed to rest for approximately 24 hours; unripe cherries are then removed via water flotation, followed by hulling. The beans ferment for 24 to 36 hours to naturally remove any remaining pulp; they are then washed and dried for 10 to 14 days on terraces covered with durable plastic tarps that protect them from moisture and rain. Thanks to the washed processing method, the coffee stands out for its clean flavor profile, velvety body, and distinct notes of fruit and honey.
- Altitude: 1,750–2,000 m above sea level