Based in the Cajamarca region of northern Peru, Simon Brown works closely with smallholder producers across high-altitude growing areas known for their clean, expressive coffees. His approach centres on long-term relationships, selective harvesting and careful processing, with a focus on bringing structure and clarity to each lot without overworking the cup. The region’s cooler climate and dramatic elevation shifts contribute to slow cherry development, resulting in coffees with layered sweetness, vibrant acidity and a distinctly refined profile.
