𝐓𝐄𝐂𝐇𝐍𝐎𝐍𝐀𝐓𝐔𝐑𝐄

About the Coffee

Dominga Carrasco farms in El Amanecer, a small community in Peru's high-altitude coffee growing regions. She grows yellow Caturra, a compact variety known for its consistent ripening, and processes her coffee using the natural method, meaning the whole cherry is dried intact before milling. This allows the fruit's sugars and fermentation to work directly on the seed inside.

Natural processing in Peru's mountain climate requires careful attention to drying conditions. Cherries need to be turned regularly on raised beds or patios to dry evenly and avoid over-fermentation. When it's done well, it produces coffee with a fuller, rounder body than washed lots from the same region. Dominga's approach keeps that process controlled and clean.

About Traffic Coffee

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 fun and worth paying attention to, not just something you drink on autopilot.

Traffic roasts in small batches and sources with a clear point of view: either let the variety do the talking, or lean into experimental processing like co-fermentation. The result is a lineup that moves between clean and classic to funky and fruit-forward, depending on what the coffee calls for. Dominga's natural Caturra fits right into that approach.

"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