Where is this coffee from?

With its warm climate all round, the Huayallabamba river also makes Peru perfect for the agricultural industry.  As you know, all our coffees are single-origin, which means they don’t just come from one country, but one specific small-holder farm or co-operative within that region. This coffee has come from the Perfiles Cooperative in Chontali, Cajamarca. Formed in 2019, there are currently 219 members scattered across multiple districts.

This cooperative was established based on their shared commitment to preserving their culture and ancestral lands. They have united to teach and adopt sustainable agricultural practices, which have improved both the quality of the land, and the quality of the coffee produced.

How long has Peru been growing coffee for?

Today, Peru is the 5th largest exporter of Arabica coffee, which is something you may not expect, but they’ve been at this coffee game for quite a while now—since the 1700s, to be exact! It all started with small-scale growth inside the country itself, and once they had perfected their agricultural techniques and were steadily producing coffee, they were ready to share their delicious beans with the world.

In 1869, an outbreak of rust—a devastating fungus that affects coffee plants—spread across Asia, causing a sudden and severe drop in coffee production. Fortunately for Peru, they were prepared to take advantage of this situation. As a result, Peru’s coffee exports increased by an impressive 60%, securing the country a leading position in the global coffee industry.

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How was this coffee processed?

These beans have been naturally processed, which means that once the cherries have been handpicked, when perfectly ripe, they were left to ferment for several hours on large, raised beds. During this time, the coffee beans are still inside and start to absorb the fruity flavours in the cherries’ flesh. The result? A specialty coffee with extra fruity flavours!

How were these beans roasted?

If you’ve tried our white-labelled coffee before, you know that we always roast it to a light and fruity level, and we carefully select a type of coffee that will reflect this roasting style. So, when we came across the flavour notes of tropical fruits, toffee, apple, and lemon, we knew it would make the perfect limited-edition brew!

What is the best brew method for this coffee?

When it comes to our light & fruity brews, we always suggest using a filter, Chemex or cafetiere. This is because these types of brew devices work well with more acidic, fruity brews. However, this doesn’t mean that brewing with an espresso machine or Aeropress will result in a bad taste; it simply may not capture all the flavour notes.