Coffee production came to Peru in the 1700s.Peruvian coffee farmers’ landholdings are small, and the country’s typical micro-wet-milling operation is even smaller. Farmers pick ripe cherries and carry them to hand pulpers and wooden fermentation tanks.
This tradition of micro-wet-millinghas protected Peru’s water resources from thedevastating effects of river-polluting pulping factories.
This Peruvian coffee is grown in the Chanchamayo Valley,about 200 miles east of Lima at exceptional altitudes,in the high Andes, often above 1800 meters, and most of the plants are old Typica variety.
The small batches and care taken in growing and roasting the coffee makes it something wonderful for your Palate.
This coffee is bold and smooth with a nutty earthy edge.