“Peruvian beans don’t shout. They grow high in the mountains, slow and dense, and they ask you to pay attention. We roast them steady, just past first crack, until the sugars open and the cocoa comes forward. You’ll taste dark chocolate, toasted grain, a touch of orange peel, and a soft sweetness that settles in as it cools. Low acid, full body, clean finish. It’s honest coffee.” -Thorne and Thatch