PERU

The three largest production regions are on the eastern slope of the Andes: San Martin Region, the Amazonias and the Chanchamayo. It is the fifth largest exporter of Arabica beans in the world and while Peru is one of the more often-forgotten coffees, this doesn’t take away from the quality of beans.

This organic coffee is exported by HVC Exportaciones, a family owned company that works with local coops and small farmers to get their coffees to market. They provide commercial and export services and help farmers with certification processes and are keen on traceability. The specialty beans have a Q grade within the cupping ranges of 81 – 84 and primarily come from the Satipo and Aprocanorsi coops, which are in the San Ignacio and Central Amazon regions. These coffees have a sweet aroma, a smooth, creamy body, a well-balanced fruity flavor, with mild acidity and a clean aftertaste. Those with good pallets can taste chocolate tones, malt, and a sweet and fruity aroma.

REGION: San Ignacio, San Martin

ALTITUDE: 1,300 - 1,950 m

VARIEITIES: Catuai, Caturra, Bourbon, Catimor and Pache

PROCESS: Washed and patio dried

Q-Grade: 83 Points

CUP: Mild acidity, medium body

CERTIFICATIONS: Organic, Fair Trade

FLAVOR: Dry fruits, chocolate, light citrus tones, almond