Peruvian coffee is grown on the eastern side of the Andes mountains, in a climate zone known as the “Selva Alta”, on volcanic soils. It is harvested and sorted by hand. Coffee came to the Chanchamayo Valley in the early 1800s, brought by European pioneers. In the 1930 the valley started to be known as the “zona cafetalera” due to its large plantations.
Growing altitude: 700-2000 m
Production method: wet method
Notes on flavour: full bodied, velvety and ripe, with a strong, aromatic flavour with overtones of cocoa
Pack: jute bag produced in Vercelli