Simon Brown & Merlith Cruz

Simon Brown and Merlith Cruz cultivate coffee in the Cajamarca region of Peru, specifically within the province of Jaén. Their farm operations are situated at high elevations, spanning an altitude band between 1800 and 2050 meters above sea level.

The varietal landscape on their farm includes geisha, caturra, and heirloom cultivars. These varieties are managed to produce distinct profiles across their harvest.

Their process portfolio demonstrates a focus on traditional methods. The catalog records indicate they utilize both washed and natural processing techniques for their coffee lots.

The catalog footprint for Simon Brown and Merlith Cruz includes four distinct lots. These coffees have been featured by one roaster, Kiss the Hippo Coffee, with representation across multiple harvest cycles.

Recent catalog examples include the Peru Las Etíopes Gesha and the Peru Las Etíopes Caturra, both processed as washed coffees. Additionally, the catalog features the Peru Las Etíopes Green Tip Gesha, which underwent a natural process.

The work of Simon Brown and Merlith Cruz is characterized by a focused approach to varietal selection and standard processing methods.