The Cinnamon Scone

We learned a lot about Peruvian coffee this past year, when we sent our curator, Maryna, to Peru with the Cup of Excellence. Most of Peruvian coffee is still produced by small farmers, by hand, with a level of dedication that’s astounding. This small lot comes from a cooperative of farmers in Peru’s prized Cajamarca growing region. Many of these farms are small and isolated— some are hours away from the nearest town along winding, narrow mountain roads— but they make up for it with their prime, high-altitude land, perfect for complex and flavorful coffee.

One of the key hallmarks of a great coffee is consistency, and we’re lucky to be able to enjoy this cup year after year. I love the mellow profile, the light jasmine florals, the sweet citrus and cocoa flavors that come out like a tray of pastries during tea-time. Join me and reserve a bag of Conduit’s Peru Ely Cruz Lopez, one of our favorite Springtime microlots, available only for a short time. With this coffee in your cup, something good is bound to blossom out of your day.