祕魯，Sergio Chinguel

I brewed this as a pour-over and the washed caturra at 1,850 meters gives it a clean, bright cup with a surprisingly long sweet finish. The dry fermentation adds a nice depth that I wasn't expecting from such a straightforward process.

The 48-hour dry fermentation really comes through—there's a clean, layered sweetness that lingers long after the cup cools. Bags arrived fresh, and at 1,850 meters you can taste that altitude in the brightness.

I’m not usually one for light roasts, but this Caturra from Piura has such a clean, sweet finish that I’ve already brewed three cups today. The washed process with that long dry fermentation gives it a really smooth body without any harsh edges. It’s easily the best bag I’ve picked up this month.