Peru - Sebastian Campos, Anaerobic Washed Filter | Regenerative Organic Certified

Grape, green apple, finger lime. Syrupy sweet, clean and balanced.

$21.50

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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
Varieties	100% Bourbon & Caturra
Harvest	August 2024
Altitude	1686 masl
Region	Chirinos, Cajamarca

15g

ground coffee dose

3:15

total brew time

250g

total water volume

92.0

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.

“Work and effort, based on sustainable practices, are the keys to achieving excellent coffee.” - Sebastian Campos

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.”