Coffee was introduced to Peru in the 18th century. Today, around 280,000 ha. of coffee grown by some 100,000 Fincas (estates). Peruvian coffees are mild and sweet in flavour.
This coffee comes from several small farmers with 1 to 3 hectares of farmland each from high-altitude areas in Cajamarca. The altitude of the farms ranges from 1,500 – 2,000 metres above sea level. They mainly grow Caturra, Catuai, Pache and Bourbon. The farmers have small individual washing stations where they pulp, ferment, wash and dry the coffee themselves. The fermentation time after de-pulping is normally between 15-48 hours. Drying takes 12-25 days.
- Flavour: Nutty flavours of almond, wheat, pineapple.
- Origin: Cedros Cooperative in the San Ignacio District, northern Peru. Altitude: 1550 – 2020 metres above sea level.
- Cupping score: 87 / 100
- Bean: 100% washed arabica, Bourbon, Catimore, Pache variety
- Certification: organic