100% Arabica.

In Peru, coffee is grown by small producers on small farms (3-5 hectares). Coffee was originally grown in Peru for domestic consumption and was not exported until about 1887. One-third of agricultural employment is related to the coffee market (around 2 million Peruvians depend on this activity) and it is common for producers to be part of cooperatives and associations. These small farmers hand-pick their coffees and grow them among shade trees.

In practice, most coffee is produced organically, largely due to lack of access to chemicals. Thanks to many cooperatives, certification is widely available.

Dramatic variations in the landscape across the country result in possibly more microclimates than any other coffee-growing region.  Bordering the South Pacific Ocean, the eastern coastal plains offer a temperate climate, contrasting with the frigid central Andes and western lowland rainforest of the Amazon Basin.

In terms of coffee production, the country is generally divided into north, center, and south. Regardless of region, Peru’s proximity to the equator means its coffees grow best at very high altitudes (1,500 to 1,800 m above sea level) and often on volcanic soils.

The beans from the Andean country have characteristics that make them stand out, due to the topographies where they are grown (mountains, jungle and valleys) they offer a wide range of aromas and flavors. 

Coffee with good intensity, with toasted notes, cocoa, chocolate and citrus fruits (grapefruit). The aftertaste 

reminiscent of hazelnut and orange, citric acidity and very smooth body.

Altitude: 1300-1800 m.

Harvest period: April-August.

Aroma: Chocolate, grapefruit, spices. 

Flavor: Hazelnut, citrus. 

Processing: Washed.

Body: Medium, tea-like. 

Acidity: Citric.