PERU FINCA CORAZON

The cherries that contributed to this natural coffee come from Corazon De Jesus, in the region of Huabal. This expressive and jammy coffee has been harvested at 1800 masl Corazón de Jesús by Jesús García, Yosbert García & Bermilda Ramos This coffee was harvested at Corazón de Jesús farm 1,800 masl.

Managed by Jesús García, his wife Bermilda Ramos, and their son Yosbert García in San Ignacio, Cajamarca. The farm covers 3 hectares and is planted with 5,500 coffee trees, alongside native shade trees and fruit trees that enrich the farm’s ecosystem.

Jesús and Bermilda established the farm as their family home, where they raised their children and built their livelihood around coffee. Trusting the potential of their high-altitude land, they began planting Bourbon, Caturra, and, later, Geisha to pursue higher-quality coffee.

Their son Yosbert, now an agronomist, has joined them full-time, refining every stage of production — from cherry selection to drying — to maximise cup quality. Corazón de Jesús employs six workers in total: one permanent employee who supports year-round farm operations, and five seasonal pickers who join during the harvest.

Protect the Work in Every Bean

Freshness isn’t simply about time — it’s about control. Exceptional coffee deserves storage that honors the craft behind it. These principles keep your beans expressing their full origin character, processing detail, and intended flavor potential.

The Essentials
– Store whole beans in an airtight, opaque container. The original bag with its one-way valve is designed for this — simply press out excess air, roll the top down tightly, and secure it.
– Keep in a cool, dark cupboard, stable between 15–25°C. Avoid stoves, windowsills, and warm appliances.
– Grind on demand. Grinding just before brewing is the single most effective step to preserve volatile aromatics.

What to Avoid
– Fridge storage. Coffee is hygroscopic — it absorbs moisture and odours readily. Condensation from repeated opening and closing degrades the beans rapidly.
– The four agents of staling: oxygen, heat, light, and moisture. Control them relentlessly.

Freezing: A Precision Tool
Freezing suspends peak quality when done correctly — and damages it when done carelessly.
– Portion into single-brew or 2–3 day amounts before freezing.
– Seal in airtight vacuum bags, or press all air from heavy-duty zip-top bags.
– Grind directly from frozen (no thawing required — modern grinders handle this well), or let the sealed bag reach room temperature fully before opening to prevent condensation.
– Never refreeze.

Rest Matters: The Peak Window

There is no universal peak window. Resting requirements depend on bean density, processing method, and roast profile.

Many coffees reach full expression between 2 and 4 weeks post-roast. However, exceptionally dense, high-grown lots — such as top-tier Geishas or other high-altitude selections — often need extended rest. These coffees degas slowly and can reach their full aromatic and structural peak at 40, 50, or even 60+ days. Opening too early risks muted aromatics, hollow body, and a carbonic sharpness that masks the coffee’s true character.