SOLARIS ☀️ Peru Natural

About the Coffee

Salomon Estela farms coffee at 1,850 to 1,870 meters above sea level in El Pino, Peru. He's a second-generation grower, and his son Miguel is now part of the operation too. Salomon's farm draws more visitors than any other in the network, not because of its size, but because of the man running it. His agronomic knowledge runs deep, and he has a reputation for welcoming anyone who comes to learn.

Salomon specializes in Marshell Naturals, a processing method where the whole coffee cherry is dried intact rather than removing the fruit first. This longer, more hands-on process requires careful attention to temperature, airflow, and timing to avoid spoilage and develop consistent results. At nearly 1,860 meters, the cooler temperatures slow the drying, giving the coffee more time to develop.

His motivation, by his own account, is his family. His goal is straightforward: to see his coffee recognized in the markets where it lands.

About Traffic

Traffic Coffee was founded by Greg Lancot and Jessie Lewin in Montréal. The two had always leaned toward the creative side of things, and when they started roasting together, they wanted to make coffee that felt worth paying attention to, not just something to get through the morning. Their packaging reflects that, with bold colors and illustrations that make each bag look like nothing else on the shelf.

On the sourcing side, Traffic sticks to small-batch roasting and builds direct relationships with the farmers they buy from. Their approach to coffee spans both traditional processing and more experimental techniques, letting the beans and the producers guide what ends up in the bag.

"Traffic's breadth of coffee is remarkable - from dark roasts reminiscent of your grandmother's kitchen, to wild co-ferments with tasting notes we admittedly have to look up. The packaging and the coffee inside is meant to captivate you, and I hope you feel the same when you try this coffee."

- Dean, Director of Coffee