Los Tulipanes is a curated lot from smallholder producers in Jaén, Cajamarca, Peru. Drawn from high-elevation communities in the region, this lot brings together Caturra, Bourbon, Typica, and Catuai grown at 1700 to 1960 m a.s.l. Rather than representing a single farm, it reflects a shared regional profile shaped by altitude, traditional varieties, and careful post-harvest work.
In the cup, Los Tulipanes is fruit-forward and expressive, with wild berries at the centre of the profile. Ripe pineapple brings a bright, juicy acidity, while honey and vanilla add softness, sweetness, and roundness through the finish. The result is vibrant but composed, with enough structure to feel clear and elegant rather than overdone.
What gives this lot its character is the process. After harvest, the coffee undergoes a 96-hour anaerobic fermentation in sealed tanks, then finishes as a honey process. Instead of washing away all mucilage before drying, some of that sticky fruit layer is left on the parchment, which helps build extra sweetness, texture, and depth. The coffee is then dried indoors for 18 days, with short intervals of sun exposure every other day to keep moisture loss even and preserve clarity in the cup.
That honey process is part of what makes Los Tulipanes stand out. In Peru, fully washed coffees are still the norm, and non-fully washed lots remain relatively uncommon in the country’s smallholder-driven coffee system. That means this coffee offers something a little different: a Peru that still feels clean and structured, but with more fruit intensity, more texture, and a more layered sweetness than you might normally expect from the origin.
