Jean-Guy brings together two producers who know how to shape intensity without losing character. Wilton Benitez in Colombia and Eduardo Pereira in Brazil each contribute natural lots grown high at 1750โ2050 MASL, where slower development builds density and sweetness into the 74110 varietal. The result is a coffee that leans darker, but with a clear sense of origin and a fruit layer that runs deeper than expected.
In the cup, it opens rich and familiar, then starts to unfold. Luxardo cherry leads into dark chocolate cake, with a soft, jammy fruit note that sits just beneath the surface. Thereโs a warmth to it, something like coffee on a patio at the end of the day, with a full body and a sweetness that lingers. Grounded, nostalgic, and quietly layered.
