Peruvian coffee offers the perfect balance of rich body and sweetness with a subtle hint of bittersweet chocolate.
From a land of ancient civilizations and breathtaking scenery, comes a coffee as lush as its birthplace. The coffee gods have smiled down upon Peru, blessing it with rich, loamy, volcanic soil, high altitudes and a tropical climate. All ideal conditions for producing transcendent coffee beans.
In A word, Epic. Twice the size of Texas, The Republic of Peru is located just south of the Equator in west-central South America. The country boasts some of the world’s most awe-inspiring and astonishingly varied landscapes.
As any Peruvian child can tell you, the country’s geography is made up of “costa, sierra y selva” or coast, highlands and jungle. From north to south, the country is neatly divided into these three, distinct regions. From plantations high in the mountains of the Andes to the lower-altitude farms near the lush Amazon rainforests great coffee is grown throughout.
The majority of coffee crops are grown at elevations between 3,900 – 6,000 feet in 28 distinct microclimates.
Less hyped than its South American neighbors, Peruvian coffee is actually the java O.G. In the mid-1700s, the region was among the first in the Americas to begin cultivating coffee.
Coffee nerds already know and love Peruvian coffee. It is widely used in blends as it doesn’t dominate the flavor profile. Peruvian coffees add body with neutral brightness/acidity. A great coffee for STRUCTURE.
Unleash the flavors of coffee. Blending single-origin coffees creates new and wonderful coffee flavors not available in any single sourced coffee.
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