This lot comes to us from producer Gilmer Mego of San Jose de Lourdes, Peru. His farm, Finca El Zapote, is a 2-hectare farm where he grows coffee varieties such as Costa Rica 95, Bourbon, Pache, and Caturra, along with vegetables, wheat, and fruit trees. This lot was harvested at peak ripeness, depulped, fermented on average for 14-20 hours, then moved to the parabolic dryer for an average period of 5-9 days 




Though coffee arrived in Peru relatively early—in the middle of the 1700s—it wasn’t cultivated for commercial export until nearly the 20th century, with increased demand from Europe and the significant decrease in coffee production in Indonesia. British presence and influence in the country in particular helped increase and drive exports: In the early 1900s, the British government took ownership of roughly 2 million hectares of land from the Peruvian government as payment on a defaulted loan, and much of that land became British-owned coffee plantations.


As in many Central and South American countries, as the large European-owned landholdings were sold or redistributed throughout the 20th century, the farms became smaller and more fragmented, offering independence to farmers but also limiting their access to resources and a larger commercial market. Unlike many other countries whose coffee economy is dominated by smallholders, however, Peru lacks the organization or infrastructure to provide economic or technical support to farmers—a hole that outside organizations and certifications have sought to fill. The country has a remarkable number of certified-organic coffees, as well as Fair Trade–, Rainforest Alliance–, and UTZ-certified coffees. Around 30 percent of the country’s smallholders are members of democratic co-ops, which has increased the visibility of coffees from the area, but has done little to bring incredibly high-quality lots into the spotlight.


As of the 2010s, Peru is one of the top producers of Arabica coffee, often ranked fifth in world production and export of Arabica. The remoteness of the coffee farms and the incredibly small size of the average farm has prevented much of the single-farm differentiation that has allowed for microlot development and marketing in other growing regions, but as with everything else in specialty coffee, this is changing quickly as well. The country’s lush highlands and good heirloom varieties offer the potential for growers to beat the obstacles of limited infrastructure and market access, and as production increases, we are more likely to see those types of advancements.




Full Circle Roasters is founded and run by Lachlan himself. A small batch coffee roaster based in Wagga Wagga. The name of the roastery comes from his roasting location. Coffee roasting in Wagga Wagga began about 20 years ago but left for some time. In the very same warehouse it began, Lachlan has resumed the craft of coffee roasting, hence the name Full Circle. With over 8 years of cafe experience Lachlan felt like roasting was the next natural step. From converting an old breadmaker into a makeshift home coffee roaster for fun to now roasting everyday on his Toper roaster, Lachlan is dedicated to creating quality brews. 


“I’ve Definitely had a passion for coffee, and it would be hard to get rid of. It’s always really nice when people compliment the coffee you've made for them, but it’s even more rewarding when you’ve done the extra step and done the whole roasting process, even if they don't know that.” 


Full Circle Roasters continue to showcase their tasty coffee’s and the appreciation for the coffee roasting craft.