This Peruvian coffee comes from smallholder farmers in the Andes, grown at altitudes of 1,200–1,600 meters.
In the shaded plantations, varieties such as Bourbon, Catimor, Caturra, Pache, and Typica thrive. The mountains and cool climate slow down cherry maturation, enriching the flavor. Washed processing and Rainforest Alliance certification ensure a clean cup and responsible production.
In the cup — a silky body, bright acidity, and pleasant bitterness reminiscent of nuts and smoked pear.
