Grown 1,000 MASL and above in regions like Minas Gerais (Sul de Minas, Cerrado Mineiro) and São Paulo (Mogiana)
Processing Methods: Natural, Pulped or Honey, Washed, Experimental Fermentation.
Cupping Notes: Smooth, Clean, Complex, Creamy Body, Low Acidity, Notes of Chocolate, Caramel, and Nuts.
Grown between 1,200 - 2,200 MASL in the Andean Mountains.
Processing Methods: Washed, Honey & Anaerobic Fermentations.
Cupping Notes: Silky Smooth, Balanced Body. Bright, Crisp Citrus Acidity to slightly wine-like. Milk - Dark Chocolate, Caramel, Nuts, Brown Sugar, Berry, Stone Fruit, Tropical Fruit, Floral.
Grown high in the Andes Mountains, Peruvian coffees benefit from rich volcanic soil, diverse micro-climates, and traditional small-farm production practices. Peru is known for its clean, smooth cup profile, gentle acidity, and soft sweetness.
Processing: Washed
Cupping Notes: Milk Chocolate, Caramel, Brown Sugar, Cinnamon, Citrus, Mild Floral & Nutty undertones. Lightly Medium Body, Smooth & Balanced Cup.