El Corazon De Jesus exemplifies the exceptional quality achievable in Northern Peru. The coffees are moreish, balanced, and are layered with flavourful quality attributes. A deep silky, hazelnut praline sweetness runs through El Corazon de Jesus. Flavours of orange marmalade, vanilla and dried fruit complement the dessert like nature of the coffee and supporting these flavours is a full, rounded and creamy texture that brings out the best out of the praline notes. As the cup cools, subtle hints of prune and sweet shortbread emerge, adding depth and warmth to the finish. The medium roast helps retain the coffee’s vibrant flavours while creating a smooth, rounded profile that works well across a range of brewing methods from filter to espresso.

Their approach reflects a collective effort to build quality, while maintaining the individual character of each producer’s work. After picking, cherries are placed in airtight plastic bags to encourage a short, reduced oxygen controlled fermentation. The coffee is then depulped and left to dry ferment without water for a further 24 hours. Each farmer dries their coffee on their own farm before delivering it to the exporter’s warehouse in Jaén.