Shimmy Shimmy to the brim brimmy... Say heyy to the Bourbon variety grown at 2,100 m.a.s.l. by Demetrio Parades and his family in Callayuc, Cajamarca, Peru - where volcanic soil, warm days, cool nights, and plenty of rain team up to make this seriously tasty brew.

Demetrio and his wife have been running El Cerro farm since 2013, pouring care and love into every plant. During the harvest season, they provide jobs for the wider local community and when picking, only the best Bourbon cherries make the cut. Each one is handpicked and carefully sorted to remove defects. After pulping and washing away the mucilage, the beans sun-dry for 15 days, soaking up all that highland goodness. The result? A clean, vibrant coffee with a moreish stewed plum forward profile and a silky smooth texture. Lovely.