Peruvian Coffee

The esteemed quality of Peruvian coffee stems from its diverse high altitude regions such as Cajamarca, Junín and Cusco, each contributing distinct flavor profiles.  These regions primarily cultivate high-quality Arabica varieties like the classic, balanced Typica and Bourbon, alongside the smooth-bodied Caturra, which together lend the coffee its characteristic notes of chocolate, caramel, and citrus. Furthermore, the increasing cultivation of speciality varieties, most notably the delicate and aromatic Geisha at higher altitudes, is enhancing the cup complexity, ensuring Peruvian beans remain sought after for their exceptional smoothness and balanced, clean profile.