Oh Peru. The untapped potential here is immense.
An origin that has some of the best characteristics for coffee growing - their ripening season, the type of soil, the differentiation between day time and nighttime temperatures, their altitude.
(Speaking of, this coffee was grown between 1800 and 2200 MASL - super high up).
Those great elements of Peru doesn’t necessarily mean it’ll be easy breezy. The challenge when it comes to coffee is infrastructure, especially for some of the more remote communities in coffee.
That’s where our sourcing partners at origin come in. As a smaller coffee roaster, we very much have to rely on our partners at origin - and our partners here, Red Fox, did the hard work of finding this coffee in La Convencion Valley.
(They described it as ‘far off the beaten path, a full 12 hour drive from town, crossing many a pass at 12,000 feet, and well worth the trip.’)
We’re so grateful they found this coffee and shared it with us, as it was exactly what we’re looking for - a chocolate bomb.
This coffee is milk chocolate. Expect a tonne of soft milk chocolate note, a brown sugar cookie sweetness, and a hint of raisin and fig in the finish.
This Coffee is Chocolatey // This Coffee is Local // This Coffee is Ethical // This Coffee is Environmentally Friendly // This Coffee is Delicious
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