The small-holder farmers behind this exceptional coffee are dedicated stewards of their land. Every farm practices sustainable agriculture, using natural fertilizers like manure and compost while employing conservation tillage to preserve soil health for
future generations. These farmers aren’t just growing coffee—they’re nurturing the land that will sustain their families and communities for decades to come.
Nestled in the San Jose De Lourdes district of Peru’s San Ignacio province, these farms stretch across elevations from 4,593 to 5,905 feet above sea level. That 1,300- foot elevation range creates diverse micro-climates, each contributing unique characteristics to the coffee. Adding to the sustainability story, the region uses a
hydroelectric micro-basin that provides renewable energy to parts of Peru and Ecuador.
What Does MCM Mean?
You might notice “MCM” in this coffee’s name—it stands for “machine cleaned mejorados.” Mejorados is Spanish for “improved” or “better,” and it perfectly describes what happens to these beans. After traditional washed processing (hand-picking, de-pulping, fermentation, and sun-drying), the beans get an extra machine
cleaning step that removes any remaining impurities, resulting in an even cleaner, more refined cup.
Why Washed Processing Works So Well
This traditional washed process really lets the terroir shine through. The careful fermentation and drying bring out the distinct characteristics of this high-altitude Peruvian region, creating the clean, smooth profile that makes this coffee so
approachable.
Peru’s Coffee Story
Peru is the world’s 5th largest coffee producer, a truly impressive feat. But Peru faces unique challenges. The 2024 harvest dropped nearly 10% to 3.9 million bags due to climate issues, leaf rust, and aging trees across the country’s 939,000 coffee
acres. To put this in perspective: here in Ohio—just one state in our country—we have over 10 million acres of farmland, which is about 10 times Peru’s entire coffee-growing area! And right here in Van Wert County alone, we have roughly 234,000 acres of farmland—that’s about a quarter of Peru’s total coffee acreage. It really
shows you just how concentrated and small-scale Peru’s coffee farming truly is, making each bag that much more special.
The Varietals Behind the Flavor
This lot blends three classic varietals: Caturra (a compact Bourbon mutation), Typica (one of arabica’s most genetically important varieties), and Catimor (bred for disease resistance and high yields). Together, they earned this coffee a solid cup score of
83.75.
What to Expect in Your Cup
You’ll discover a beautifully balanced coffee with a smooth body and pleasant acidity. Look for rich notes of dark chocolate and brown sugar, complemented by pecan and raisin sweetness, with subtle hints of fresh herbs and dried fruit rounding
out the experience.