Coffee production came to Peru in the 1700s. There are more than 110,000 coffee growers in Peru. The average land-holding farmer lives on two or three hectares, hours away from the comforts of electricity and running water. Peru is quickly building a global reputation for producing traditionally cultivated, shade grown, high quality Arabica beans.
Peruvian coffee farmers' landholdings are small, and the country's typical micro-wet-milling operation is even smaller. Peru has a unique topography and a variety of micro-climates. From May to September, farmers pick ripe cherries and carry them to hand pulpers and wooden fermentation tanks. This tradition of micro-wet-milling has protected Peru's water resources from the devastating effects of river-polluting pulping factories.
This Peruvian coffee is juicy and packed full of fruity notes. With peach, grapes and mango fruitiness that we all love, finish with a winey twist. What a wonderful fruity coffee!