Peruvian 2.0
A meticulously crafted blend featuring carefully selected beans. This exceptional coffee delivers complex flavor notes with hints of chocolate and caramel, creating a truly memorable brewing experience that celebrates the rich heritage of coffee culture. Product Details Tasting Profile Light-Medium A vibrant washed Peruvian with fruity fragrance and intense chocolate aroma. Flavors of apple, plum, pineapple, and red apple lead into a juicy, smooth body with a long-lasting fruity finish. Origin & Region Peru, Amazonas Sourced from the Amazonas region of Peru, where smallholder farmers cultivate coffee at high altitudes under rich, biodiverse canopy. The region's unique microclimate, fertile soils, and careful farming traditions produce coffees of remarkable sweetness and fruit complexity. Altitude & Processing 1,500-1,550 MASL (meters above sea level) Washed process with a controlled 12–18 hour fermentation, followed by 10–15 days of careful drying to reach 12% moisture. This method preserves the bright fruit character and clean structure characteristic of high-altitude Peruvian coffees. Blend Composition Caturra, Catimor, Bourbon, Typica A quartet of varietals well-suited to the Amazonas region's high-altitude conditions. Caturra brings bright acidity and citrusy vibrancy; Catimor contributes resilience and clean sweetness; Bourbon adds fruit complexity and balanced acidity; Typica brings classic structure and clarity. Together they produce a coffee defined by vibrant fruitiness, smooth body, and an expressive, lingering finish.
The flavor profile
A meticulously crafted blend featuring carefully selected beans. This exceptional coffee delivers complex flavor notes with hints of chocolate and caramel, creating a truly memorable brewing experience that celebrates the rich heritage of coffee culture. Product Details Tasting Profile Light-Medium A vibrant washed Peruvian with fruity fragrance and intense chocolate aroma. Flavors of apple, plum, pineapple, and red apple lead into a juicy, smooth body with a long-lasting fruity finish. Origin & Region Peru, Amazonas Sourced from the Amazonas region of Peru, where smallholder farmers cultivate coffee at high altitudes under rich, biodiverse canopy. The region's unique microclimate, fertile soils, and careful farming traditions produce coffees of remarkable sweetness and fruit complexity. Altitude & Processing 1,500-1,550 MASL (meters above sea level) Washed process with a controlled 12–18 hour fermentation, followed by 10–15 days of careful drying to reach 12% moisture. This method preserves the bright fruit character and clean structure characteristic of high-altitude Peruvian coffees. Blend Composition Caturra, Catimor, Bourbon, Typica A quartet of varietals well-suited to the Amazonas region's high-altitude conditions. Caturra brings bright acidity and citrusy vibrancy; Catimor contributes resilience and clean sweetness; Bourbon adds fruit complexity and balanced acidity; Typica brings classic structure and clarity. Together they produce a coffee defined by vibrant fruitiness, smooth body, and an expressive, lingering finish.