• Origin : Peru

• Process : Wet (Washed)

• Roast : Medium

• Notes : Toffee, Strawberry, Rose

• Harvest : June to September

Smooth and delicate, light to medium-bodied cup with a mellow flavor of praline nuttiness finished with a splash of sweet citrus taste and floral aroma. The moderate acidity makes for a soft and sweet impression.

Peru grows coffee in both high and low-altitude areas. In the high altitude, farms in the Andes mountains, running through Central Peru, provides good growing conditions for arabica coffee. Farms in the lower altitude spread across the coastal plain producing coffee with a mild acidity, medium body, and smooth notes of flowers and gentle fruit. 

History

Peru started harvesting coffee around the mid-1700s, earlier than most of Central America. Coffee production and exportation wasn't a boom but grew steadily through the 1700s and 1800s. It wasn't until the early 1900's that the coffee industry started to expand on a large scale from the investment of European buyers.  

Dessert Complements

The light body and mildly bright acidity in Peruvian coffee make a delightful pairing with light fruit desserts. Try a cup of Peruvian coffee with a vanilla custard fruit tart or with an old-fashioned apple crisp.