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 |
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.
