This coffee comes from the Amazonas region in the northeast of the country, where the Andes create altitudes between 900 and 2,100 m. High altitudes bring warm days and cool nights — ideal conditions for dense beans with high complexity and sweetness.
Peruvian farmers are mostly smallholders cultivating less than one hectare of land. Many practice organic agriculture, and Peru is one of the important exporters of organic Arabica coffee. Thanks to high altitudes and fertile soils, the country produces coffees with exceptional complexity. Most farmers process coffee on their own farms using the washed method: ripe cherries are pulped, fermented, washed and dried in the sun — on patios, raised beds or solar dryers.
This washed lot is classified Grade 1, the highest quality grade in the Peruvian system, indicating a very low level of defects.