{"product_id":"peru-namballe","title":"Peru Namballe","description":"\u003cp\u003e\u003cstrong\u003eTasting Notes\u003c\/strong\u003e: Black Tea, Cocoa, Graham Cracker\u003c\/p\u003e\n\u003carticle class=\"text-token-text-primary w-full focus:outline-none [--shadow-height:45px] has-data-writing-block:pointer-events-none has-data-writing-block:-mt-(--shadow-height) has-data-writing-block:pt-(--shadow-height) [\u0026amp;:has([data-writing-block])\u0026gt;*]:pointer-events-auto scroll-mt-(--header-height)\" dir=\"auto\" data-turn-id=\"0954c4f9-7667-4a28-9773-30086dbeb2a2\" data-testid=\"conversation-turn-39\" data-scroll-anchor=\"false\" data-turn=\"user\" tabindex=\"-1\"\u003e\u003c\/article\u003e\n\u003carticle class=\"text-token-text-primary w-full focus:outline-none [--shadow-height:45px] has-data-writing-block:pointer-events-none has-data-writing-block:-mt-(--shadow-height) has-data-writing-block:pt-(--shadow-height) [\u0026amp;:has([data-writing-block])\u0026gt;*]:pointer-events-auto scroll-mt-[calc(var(--header-height)+min(200px,max(70px,20svh)))]\" dir=\"auto\" data-turn-id=\"request-68de9afa-d3ec-8323-9d0b-e95175fe9b5e-3\" data-testid=\"conversation-turn-40\" data-scroll-anchor=\"true\" data-turn=\"assistant\" tabindex=\"-1\"\u003e\n\u003cdiv class=\"text-base my-auto mx-auto pb-10 [--thread-content-margin:var(--thread-content-margin-xs,calc(var(--spacing)*4))] @w-sm\/main:[--thread-content-margin:var(--thread-content-margin-sm,calc(var(--spacing)*6))] @w-lg\/main:[--thread-content-margin:var(--thread-content-margin-lg,calc(var(--spacing)*16))] px-(--thread-content-margin)\"\u003e\n\u003cdiv class=\"[--thread-content-max-width:40rem] @w-lg\/main:[--thread-content-max-width:48rem] mx-auto max-w-(--thread-content-max-width) flex-1 group\/turn-messages focus-visible:outline-hidden relative flex w-full min-w-0 flex-col agent-turn\" tabindex=\"-1\"\u003e\n\u003cdiv class=\"flex max-w-full flex-col gap-4 grow\"\u003e\n\u003cdiv data-message-author-role=\"assistant\" data-message-id=\"7f6872e8-7da4-4fa1-83d6-ab6048d2a6de\" dir=\"auto\" data-message-model-slug=\"gpt-5-3\" class=\"min-h-8 text-message relative flex w-full flex-col items-end gap-2 text-start break-words whitespace-normal [.text-message+\u0026amp;]:mt-1\"\u003e\n\u003cdiv class=\"flex w-full flex-col gap-1 empty:hidden\"\u003e\n\u003cdiv class=\"markdown prose dark:prose-invert w-full wrap-break-word light markdown-new-styling\"\u003e\n\u003cp data-start=\"0\" data-end=\"191\" data-is-last-node=\"\" data-is-only-node=\"\"\u003eSeveral Smallholder Farmers | Region: Namballe, Peru | Varietal: Caturra, Catimor, Pache, Bourbon | Mill\/Washing Station: On the Farms | Importer: Red Fox | Processing: Washed | Altitude: 1,600–1,800 MASL\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/article\u003e\n\u003cp\u003e\u003cspan\u003eOur average cupping score: \u003cspan data-sheets-root=\"1\"\u003e86\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cstrong\u003eAbout the Producers\u003c\/strong\u003e\u003c\/p\u003e\n\u003cdiv\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003e\u003c\/span\u003e\u003cspan\u003e\u003c\/span\u003e\u003cspan\u003eLocated in northern Peru’s San Ignacio province near the Ecuador border, Namballe district lies within the buffer zone of the Tabaconas Namballe National Sanctuary. This sanctuary protects Peru’s rare, mist-covered páramo ecosystem—southernmost in the Andes—along with endangered spectacled bears and critically endangered highland tapirs. It also safeguards 16 lagoons, the Manchara petroglyphs, and the Coyona pre-Inca citadel. Local coffee growers, on one-to-two-hectare farms, have banned hunting and focus on environmental stewardship. Growing Caturra, Bourbon, and Catimor under shade trees, they ferment coffee 15–20 hours, then dry it 10–15 days on raised beds or solar dryers before delivering parchment to nearby roads.\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cp\u003e\u003cstrong\u003eWhat makes this coffee stand out\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eIn Peru’s Namballe district, coffee farmers practice strong environmental stewardship within the buffer zone of the Tabaconas Namballe National Sanctuary. They have completely banned hunting to protect endangered species like the spectacled bear and highland tapir. Growing Caturra, Bourbon, and Catimor on small one-to-two-hectare farms, they use beneficial shade trees such as Albizia and the ice-cream bean tree, which support biodiversity and soil health. Farmers rely on organic fertilizers and prioritize subsistence crops alongside coffee to maintain ecological balance. Their careful fermentation and solar drying methods further reduce environmental impact, ensuring that coffee production helps preserve the rare, mist-covered páramo ecosystem and its vital water basins.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003ePour over recipe:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003e\u003c\/span\u003e\u003cspan\u003e\u003c\/span\u003e\u003cspan\u003eRatio: 18g coffee, 320g water | Grind: Medium | Water: 198F\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cmeta charset=\"utf-8\"\u003e \u003cmeta charset=\"utf-8\"\u003e0:00 80 g (bloom)\u003cbr\u003e0:30 200 g\u003cbr\u003e1:00 320 g\u003cbr\u003e3:30 Target brew time\u003c\/span\u003e\u003c\/p\u003e","brand":"Driftaway Coffee","offers":[{"title":"Single Bags \/ 8 oz \/ Whole 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