Peru – Sebastian Campos, Anaerobic Washed (Regenerative Organic Certified) Filter
Grape, green apple, finger lime. Syrupy sweet, clean and balanced.
$21.50
-
Regenerative
Organic Certified - Grown Under
Shade - Selective
Hand Picking - Glyphosate
Free
Sebastian Campos’ 13-hectare organic farm, La Sinchama, is nestled in the highlands of Cajamarca, Peru, in the renowned Chirinos region. With a deep commitment to regenerative organic farming, Sebastian transitioned to organic production three years ago, motivated to improve the soil health, biodiversity, and sustainability on his farm. Since then, Sebastian and his neighbours have gone further, being some of the first producers in Peru to achieve Regenerative Organic Certification.
This microlot from Sebastian is an Anaerobic Washed Bourbon & Caturra blend, grown at 1,686 masl. Selectively hand-harvested at peak ripeness, the cherries underwent a meticulous 48-hour anaerobic fermentation, enhancing its complexity and aromatic depth. After fermentation, the beans were rinsed and dried in specialized drying modules for 18 days.
The result is a beautifully expressive coffee with vibrant acidity, pronounced sweetness, and a silky mouthfeel—an extraordinary showcase of Sebastian’s dedication to regenerative organic cultivation and precision post-harvest processing.
- Producer Sebastian Campos
- Farm Finca La Sinchama
- Farm Size 13 Ha
- Farm Certifications Organic, Fairtrade, Regenerative Organic Certified
- Processing Anaerobic Washed
- Variety 100% Caturra & Bourbon
- Harvest August 2024
- Farm Altitude 1686 masl
- Region Chirinos, Cajamarca
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- 15g
ground coffee dose
- 3:15
total brew time
- 250g
total water volume
- 92º
brew temperature
Our recommended recipe for Pour Over Brewing at home or in-cafe.
We start with a 60g water bloom for 30 seconds.
This recipe is developed on a Kono 01 Size dripper with Kono 01 filter papers. Other equipment configuration may require slight recipe modification. - 15g
“Work and effort, based on sustainable practices, are the keys to achieving excellent coffee.”
VARIETY
Caturra & Bourbon
PROCESS
Anaerobic Washed
ALTITUDE
1,686 masl
Sebastian Campos’ journey in coffee began with years of experimentation, refining both agricultural and post-harvest practices. Three years ago, he made the decision to transition to organic farming, motivated by his desire to reduce environmental impact, improve long-term soil fertility, and meet the growing demand for certified organic coffees. His holistic approach views the farm as part of a larger ecosystem, incorporating organic fertilizers, protecting natural water sources, and maintaining a one-hectare forest as part of the farm that supports local wildlife. When we last spoke, he left us with a pearl of wisdom that brilliantly summarises his approach to coffee and ethos as a producer - “Work and effort, based on sustainable practices, are the keys to achieving excellent coffee.”
Learn more about Regenerative Organic Certification
Read Our Info Booklet-
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