This specialty coffee comes from a small cooperative, located in the Cajamarca region in northern Peru, on the border with Ecuador. 

The coffee is grown at an altitude of 1700/2200 masl, and thanks to the presence of the volcanic soil, rich in precious natural elements, we have a particularly complex profile in the cup. 

The harvest period runs from April to October. The drupes are harvested by hand and processed with care to preserve their unique flavors and characteristics.

Score: 85 “Excellent”, established by the SCA 

Varieties: Caturra, Catimor, Pache, Costa Rica 

Aroma: Floral and ripe fruit, notes of chocolate 

Taste: Sweet, good body and medium acidity (raspberry) 

Process: Washed, sun dried Soil : Volcanic Altitude: 1700/2200 masl

Soil: Volcanic 

Altitude: 1700/2200 masl

Food Pairing :It is a delicious and versatile coffee that goes perfectly with a variety of foods: chocolate, berries, fish, apples, croissants, chocolate and pistachio muffins, apple pie, dried fruit (almonds, hazelnuts, pistachios) , wheat bread.