Heilandt Amazonas Espresso

This is what Heilandt says about the producers and the cultivation of the Amazonas Espresso:

The certified organic beans for this roast come from northern Peru, where the Andes meet the Amazon. The region is characterized by tropical forests, a mild climate, large rivers, and fertile soil. Alfonso Tejada Iberico grows the coffee on his Timbuyacu farm in Nueva Esperanza. His coffee plants grow biodiversely in the forests. The connection to Alfonso came about through Shaun and Thomas from the Red Beetle Coffee Lab. Shaun spent several months on the farm himself, supporting Alfonso with the processing experiments. The coffee cherries for this espresso were first fermented anaerobically for about 120 hours. This was followed by the natural preparation, in which the coffee with the cherry was left to dry in the sun for 15 days.

This is what Heilandt says about the preparation and the taste of the Amazonas Espresso:

Our AMAZONAS espresso receives a slight natural fermentation through the anaerobic/natural processing, but also retains its extraordinary sweetness and fruitiness. This organic espresso invites you to experiment at home to discover this bean's facets. It impresses with deep sweetness, subtle acidity, full body, and fruity notes. A pleasantly creamy experience, surprisingly refreshing for a Peruvian coffee.