Kovachii comes from smallholder farmers in northern Peru’s Cajamarca region. This blend of varieties is hand-processed on each farm—harvested, depulped, fermented, and dried on patios, tarps, or raised beds. The result is a full, balanced, and well-rounded cup.

• Process: Washed
• Altitude: 1,300-2,200m
• Drying: Patio, beds, and tarps
• Varietals: Bourbon, Catuai, Caturra, Typica