We don’t often have Peruvian coffee, but if we do be sure it’s a gem. We really like good coffee from Peru, however due to current global developments a lot of Peruvian coffee have been left alone for a while, because the investment was very high for our traders. Falcon hit us up with this gem and the coffee reminds us of tangerine or peach, with a sweet fudgy aftertaste like sultanas or toffee. Enjoy!

Peru is the largest exporter of organic Arabica coffee globally. With extremely high altitudes and fertile soils, the country’s smallholder farmers also produce some stunning specialty coffees.

Perlamayo in Huabal is a small community of farmers located at an altitude of 2000 meters. The climate is cooler, and producers in this region use longer fermentation and resting times for processing their coffees. The Rioja family, along with the Vasquez brothers, are prominent members of this community. The main varieties grown are Caturra, Bourbon, with some Geisha and Pache. The average size of each farm is around 2 hectares.

The coffee is processed by resting the cherries for 48 hours after harvesting. Then, the cherries are depulped and fermented for 48 hours in plastic bags. After fermentation, the parchment is washed and taken to a lower altitude where drying beds are available, as temperatures are warmer for effective drying.