Origins: Organic High Andes Peru

$16.00 each


It's the Peruvians that make it great!

The people of Peru know they are lucky to live in a beautiful place and Peru has many outstanding farm owners who are committed to using earth-friendly sustainable farming practices.

Peruvian coffee is excellent drinking coffee - it's mild in flavor and with middle-of-the-road in acidity. It tastes good, sits well and stands up to milk nicely. It's an excellent coffee for all-day drinking and is popular among our wholesale/office customers.

Peru has become one of the world's primary sources for high-quality coffee. The government of Peru recognizes the economic value of coffee and has gone to great lengths to educate farmers on proper sustainable growing techniques.

The high-altitude country provides great natural growing conditions for coffee. And the tall native mountain trees provide excellent shade for the smaller coffee bushes. We carefully select coffees grown around 1400 meters, so they are graded as SHB - Strictly Hard Bean - Peru's highest grading classification. Good, good coffee.

Like coffees grown in neighboring Colombia, Peruvian coffee coffee has a simple and balanced flavor. Peruvian coffee is much more 'thick' than Colombian and it's rich mouthfeel, low acidity and soft floral flavors make it a great drinking coffee - anytime.

Complexity: Simple and balanced
Acidity: Medium
Body: High mouthfeel, like tea with whole milk
Aroma: Soft and floral
Flavor Notes: Bittersweet Toasted Sugar, Apple, Peach and Almond
Altitude: ~1400 meters

Caturra, Typica, Pache, and Bourbon


Soft and floral, with low acidity and a gentle mouthfeel, our Organic Peru SHB (Strictly Hard Bean) coffee comes from the Chanchamayo province, located in central Peru. This coffee is a mix of Caturra, Typica, Pache, and Bourbon coffees shade-grown at high altitudes under ideal growing conditions.

Peruvian coffees are highly sought-after. Peru is a small country in the coffee world and, in the global market sense, there's very little of it and it's extremely good. Peruvian farmers typically work very small high altitude shade-growth farms, often less than two hectares (about 4 football fields) and each generates only around 3,000 lbs. of coffee per harvest. These rare growing conditions lead to a slow maturation process a very dense bean with a uniquely complex cup.

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