Peru

Peru

Deep in the Amazonas region, where cloud forests blanket steep mountainsides and ancient rivers carve paths through impossible terrain, coffee grows as it has for generations. This is Peru—coffee cultivated between 1,600 and 1,800 meters, where the air thins and clarity sharpens.

The smallholder farmers of Amazonas work with the mountain, not against it. Their Typica, Castillo, Bourbon, and Catimor varietals thrive in this high-altitude realm, drawing character from volcanic soil and the cool, mist-laden air. The washed process—water flowing over beans to reveal their essential nature—is itself an act of purification, stripping away what obscures to expose what endures.

What emerges is a medium roast that embodies elemental harmony. Medium acidity provides structure without harshness. A smooth body offers substance without weight. Lemon brightness awakens the palate while herbal notes ground the experience, and chocolate undertones remind you that transformation can be both profound and pleasantly familiar. This is the water element expressing itself—flowing, clarifying, revealing.

Whether you seek focus for creative work or companionship for quiet contemplation, Peru offers an alchemical balance of stimulation and serenity. It's coffee that doesn't demand your attention but rewards it when given.

Tasting Notes: Medium Acidity, Smooth Body, Lemon, Herbal, Chocolate
Origin: Amazonas, Peru
Altitude: 1,600-1,800 M
Process: Washed
Varietals: Typica, Castillo, Bourbon, and Catimor
Grade: Grade 1, SHG, EP
Roast Level: Medium