Jhon Silva farms around 4 hectares of coffee in Queromarca, a region several hours south of Chirinos in northern Peru. We reach him through Finca Churupampa, a local farmer group that gives smaller producers like Jhon access to proper processing and export infrastructure. At 2000 masl, the cool climate allows for slower cherry development and extended fermentation. The cherries rest for 24 hours before de-pulping. After pulping, the coffee spends 36 hours in small drying tents and then moves to raised beds, where it finishes drying over roughly 22 days. The result is a clean and comforting cup with notes of red apple, honey and chamomile.