Coffee was introduced to Peru in the 18th century. Nowadays, about 280.000 hectares of land are used to grow coffee, containing about 100.000 Finca's (estates). Coffees from Peru are usually mild, pleasant and sweet.
The coffees are made up of smaller deliveries from several smallholders with 1-3 hectare farms each, and are located in high altitudes in Cajamarca. The altitude of the farms ranges from 1500 - 2000 masl. They mainly grow Caturra, Catuai, Pache and Bourbon. The farmers have their small individual beneficios where they depulp, ferment, wash and dry the coffee themselves. Fermentation time after depulping is normally between 15-48 hours. Drying takes 12-25 days.
- Flavor: nutty flavors of almond, wheat, pineapple.
- Origin: Cedros Cooperative, San Ignacio District, Northern Peru. Altitude: 1550 – 2020 masl
- Cupping score: 87 / 100
- Bean: 100% washed arabica, Bourbon, Catimore, Pache variety.
- Certification: organic