Peru Alto Palomar

This delightful coffee hails from the pristine highlands of Alto Palomar in Peru, and has been cultivated at  1,500 meters above sea level in fertile volcanic soil.

Coffee production began in Peru in the 18th Century and eventually made its way to the Chanchanmayo Province in the country's west. This province lies within the vast Andes mountain range, which spans the majority of South America’s west coast and its unique location is home to a diverse and rich array of life including over 4000 native species of butterflies.

Coffee production is orchestrated within the Cooperative Agraria Cafetelera Ecologica, or ‘CACE’. The CACE is spearheaded by agricultural engineer, Felix Marin and hosts over 120 coffee producers. Despite challenges such as political instability and transportation issues, Marin has dedicated himself to growing the region's coffee production as a means of creating social progress within Peru.

The coffee harvest in Alto Palomar takes place during Peru's dry season, where farmers carefully inspect and hand-pick the ripe cherries from the trees. Once picked the fruit of the cherries is removed via wet processing to expose the inner coffee bean. The region’s abundant water resources result in wet processing being the primary method of coffee processing, giving Peruvian coffee its distinct, clean, and bold flavour profile The beans will then undergo a drying process within the facilities of the CACE before they are ready for dispatch. 

This striking single origin is both nutty and sweet, with tasting notes of Green Apple, Caramel, and Peanuts. It is suitable for those who enjoy their coffee with or without milk.