This lot comes from La Chirimoya in Callayuc, Cajamarca, where Hector Saavedra leads a small collective of 10 farming families. Grown at 1600m in volcanic loam soils, the Yellow Caturra is carefully hand-picked and washed before being sun-dried for 15 days on concrete patios.

Hector has been involved in coffee production since childhood and is now at the forefront of both quality and sustainability in his community. Alongside farming, he supports agritourism projects and farm-based auctions that bring visitors closer to the people and stories behind each cup.