This community lot from the up and coming coffee growing region of Cajamarca is a delicious representation of what high-altitude Peruvian coffee can be. It is also quite reminiscent of the crowd-fav Peru Chasqui that we had a few years ago. A huge difference from past lots of Peru is that this coffee is all peaberry. Each season, a small percentage of coffee cherries on each bush produce only one, rounded seed instead of the usual two. Peaberries tend to be a bit lighter in overall intensity but bring a truckload of nuance in its flavors and aromas.

Peru coffee production is concentrated along four regions: San Martín, the Amazonas, Chanchamayo (Central Highlands), and Cuzco. Chanchamayo used to produce around 70% of Peru’s total volume, but the advent of coffee leaf rust in the region shifted much of the production towards the north, which now accounts for nearly half of the total crop. In the north, where you find Cajamarca, altitudes range up to 2,100masl. Productivity per hectare is high in Cajamarca, and the northern regions are famed for sweet coffees with bright acidity. The fruit-forward coffees that grow here are filled with notes of fresh fruit, intense acidity, a creamy body, and good balance. Coffee in Peru is graded based on the altitude at which it was grown, similar to the grading systems of other Latin American countries. However, instead of Strictly High Grown (SHG), high-quality Peru coffee is marked as Strictly Hard Bean (SHB) which grows above 1350 masl.

Medium roast

Tasting Notes:      

apricot, cashew, brown sugar