Rosaura Santos lives in Tabaconas, district of San Ignacio with her family. She is a passionate farmer and takes great care in looking after her 1 Ha plot which is called Finca Marshall. She studied at Jaén high school and has a son that now studies there too.

Process – the cherry is brought straight from harvest to the mechanical depulpers. The beans are then placed directly into tanks where they remain to ferment for an average of 16-26 hours. They are then washed and dried until their moisture content reaches 9-11 %. Parchment is then dried on patios under polypropylene tents on raised beds.

This wonderful coffee is sourced via the amazing team at Origin Coffee Lab in Cajamarca, Perú. At the core of OCL ethos is their Solidario program. The program provides a holistic developmental model that empowers farmers. They deliver both economic and agricultural modelling to each producer in order to provide a springboard for success. These curriculums are designed to encourage cup quality while also making coffee farming a consistently profitable practice for future generations