The Spell

THE SPELL This is the kind of coffee we keep coming back to when we want something comforting, approachable, and effortlessly enjoyable to brew. It has a familiar warmth to it, but underneath that comfort is a layered complexity that keeps the cup interesting from start to finish. It works beautifully across most pour over methods, as espresso, or simply brewing by feel at home. The coffee is forgiving and easy to dial in, making it just as enjoyable for everyday brewing as it is for slowing down and experimenting. We’ve found it responds well to a steady, even brew with slightly longer extraction times, helping to bring out more of its deeper sweetness and rounded texture. Faster brews tend to highlight brighter, livelier notes, while slower brews lean further into its syrupy sweetness and comforting character. We usually keep things simple with a 1:16–1:17 ratio and adjust the grind slightly depending on the result in the cup. Small changes can reveal different sides of the coffee, but overall it remains balanced, expressive, and easy to enjoy throughout. COUNTRY: Peru LOCATION: Jaen, Cajamarca PRODUCER: El Conjuro PROCESS: Washed CULTIVAR: Catimor, Caturra, Bourbon, Pache ALTITUDE: 1650 – 1950 masl HARVEST: June – August MORE ABOUT THE PRODUCER High in the mountains around Jaén, Peru, stands a peak known as Cerro Conjuro, where a rich tapestry of faith, tradition, and natural beauty intertwines. Decades ago, missionaries brought two crosses to protect the communities of Colasay and Chontali from evil and plagues. One cross was placed at the summit of Cerro Conjuro, and the other marked the entrance to Chontali. Every May, residents embark on a pilgrimage up Cerro Conjuro, celebrating their faith and commemorating the symbolic power of these crosses, which for them represent the sun and the moon. The journey between Colasay and Chontali is filled with dancing, feasting, and community connection. El Conjuro Coffee reflects the devotion and dedication of the local coffee producers, who have passed down their craft through generations. The farmers, many of whom belong to the third generation of coffee cultivators, grow high-quality varieties like Caturra and Bourbon, supported by the region’s ideal microclimates and fertile soil. Over the last decade, these coffee growers have moved away from conventional farming methods, adopting sustainable practices that care for biodiversity and working collaboratively to improve quality. The land around Colasay is rich