Single Origin Coffee Beans - Peru

Re-Caffeinated
£10.25
| /
  • Info
  • Delivery
  • Aside from the more traditional flavours of a Peruvian coffee such as caramel and cacao, in this particular coffee you will be able to find berries and prunes. This is a result of Cajamarca’s unique micro-climates and these heights offer valuable breeding grounds for coffee trees.

    The cup speaks for itself, often finding deep sweetness profiles within a rich body. This Peru coffee can offer a delicate yet mouth-watering sweetness; hints of dry apricot appear with a fruity and yellow plum like acidity.

    Location:
    Cajamarca region, Amazonas

    Altitude:
    1400-1900 masl

    Species:
    Arabica

    Variety
    Caturra, Typica, Catuai

    Process:
    Washed

    Taste notes:
    Candy like, Yellow Plum, Juicy body


  • UK Mainland

    Orders over £100 - Free
    Orders under £100 - £5.95

    For more details, please refer to our Delivery information

The farmers of Amoju are a family that seeks the common interest before their own and therefore rely on the support of institutions such as Algrano, which with transparency and honesty help so many farmers from different countries to market their coffee directly and are able to have a benefit that allows development as a family, as an institution and as farmers. Being one of Peru’s top rising exporters of coffee, buyers are aware of this and flock to neighbouring Amazonas in search for 80 – 84+ scoring (certified) coffees.

This cooperative consists of 340 growers, of which more than 20% are women, located on the left bank of the Maranon River in Peru. Producers have been dedicated to the production of coffee with practices that mitigate climate change since their founding in 2016.

The entire process of coffee production is completed on the producers’ 3-5 hectare farms. The best nursery grown seedlings are selected to be planted, seeds of good quality and high germination power is vital. Special care is taken during the de-pulping stage to remove the skin and mucilage, it is never done on the day of harvest. The beans are fermented using two different methods of wet or washed and in Yukamama, they try to minimise the use of water during the whole process.