In the land of the Incas and thin air of the Andean peaks, coffee matures slowly and sugars settle deep, producing incredibly sweet beans, punctuated by a sparkling acidity that’s a signature of Peru.
Peru FTO Natural – Utcubamba
Chocolate, toffee, cherry, walnut.
Peru Cajamarca Organic – Rumibamba
Boysenberry, black fruits, nice intensity, dark chocolate.
Peru Cajamarca Organic – Gallito de las Rocas
Fig, chocolate, toffee, nougat.
Peru Amazonas FTO G1 – NORCAFÉ Cooperative
Chocolate, caramel, almond.
Peru Cajamarca G1 Organic – La Coipa
Chocolate, red apple, tangerine, hint of almond.
Peru Piura Organic – El Faique
Mulberry, blackberry, chocolate, nice intensity.
High-elevation farms produce coffee beans that are wet processed, and described as refined, medium-bodied, smooth, and with rich chocolate and nutty notes.