As the holiday season rolls in, we are often thinking about the necessity of being in community with those closest to us. Just as trees hold hands at the roots and share carbon atoms and information through their fungal network connections, we too have so much to gain through collaboration and communication with our neighbors. In that stead, we're stoked to announce this week's companion releases from farmers organized around the El Morito Producer's Association, a family-owned cooperative network that provides growing and processing knowledge and support to members and neighboring farms. With very driven and energized young leadership at the helm, and older generations providing wisdom and guidance, El Morito has quickly become well known for it's excellent quality green since placing in Peru's CoE in 2022. 
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Peru Dominga Carrasco Yellow Caturra Washed:

Dominga Carrasco and her husband, Amado Flores, own and operate their farm, El Amanecer at 1800masl in Cajamarca, Peru. Operating in collaboration with the El Morito cooperative, Dominga contributes a great deal of knowledge she has cultivated from years of growing the finicky varietal Yellow Caturra. Though it needs careful attention and pruning, its distinct fruited/floral character and high quality potential make it well worth growing.  This careful management and attention to detail has inspired many other farmers associated with El Morito to start cultivating Yellow Caturra as well. In the cup, we find punchy florals upfront with beautifully layered citric undertones, reminiscent of a freshly brewed cup of Osmanthus tea. As the cup cools, that osmanthus note widens open to show tart and zippy Quince jam note with a subtle starfruit undertone that sticks around quite a while on the finish. 

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Peru Miguel Estela Marshell Washed:

Miguel Estela is a young third generation producer committed to driving forward quality reforms in his own farm, leading as an example to his surrounding community with detail and precision in both processing and drying. He is also one of the first to plant the coveted Marshell variety, which is thought to be a local Bourbon mutation. While it remains to be seen exactly what the origins and genetic details of Marshell truly are, we were blown away by the extremely clean and well structured acidity and aromatics this coffee has to offer. In the cup, we find warm and inviting apple cider notes while hot. As it cools, the cup evolves with a great deal of complexity and clean acidity. Pear, apricot, lime zest, vanilla bean and jasmine are all present to varying degrees. This one is best sipped slowly, with close attention paid to the clarity and flavor separation.