Peru

Grown where the Andes meet the Amazon. The water that grew it crosses a continent.

At the cup

• Cupping notes: Milk chocolate, light fruit, soft floral, clean finish
• Body: Medium, silky
• Acidity: Mild, balanced
• Roast level: Medium

At the farm

• Region: Cajamarca, San Martín, Junín, Cuzco, Puno (high Andes, eastern slopes)
• Altitude: 1,200–2,000 MASL
• Harvest: April–September
• Soil: Sandy-loam, fertile mountain soil
• Process: Fully washed
• Varietals: Typica, Bourbon, Caturra, Catimor

The story

Peruvian coffee grows where the Andes meet the Amazon — on the eastern slopes of the high mountains, where altitude drops fast into rainforest. Most farms are small, often run by indigenous communities, and a remarkable portion of production is certified organic or Fairtrade. Peru is one of the world's largest producers of both.

The cup is quietly excellent: balanced, sweet, gentle. Mild floral notes, soft fruit, a clean finish that doesn't draw attention to itself. Peru doesn't shout. It rewards drinkers who learn to listen.

Path to the Sea

This is the journey.

Coffee grown in San Martín, Junín, and Cuzco sits on the eastern flank of the Andes — meaning water flows east, into the headwaters of the Amazon basin. From the highest farms, it travels through tributaries like the Marañón and the Ucayali, joins the Amazon proper near Iquitos, and then runs roughly 3,700 miles east across the entire continent of South America before discharging into the Atlantic Ocean at the world's largest river mouth, north of Belém.

A single drop of rain on a Peruvian coffee farm spends weeks reaching the sea. And it crosses a continent doing it.

Shop the coffee

→ Silk Drift · Peru (medium roast, Fairtrade-eligible)