Peruvian Organic
Ranking 11th on the list of coffee exporting nations, Peru quickly becomes an organic coffee hotspot, where there are 220,000 organic coffee farms and high elevations with just the right amount of shade in the Northern Andes. We selected the family-owned Finca La Esperanza Peruvian coffee, which is shade-grown alongside corn and cocoa, using all-natural methods for the beans (natural fertilizer, chemical/pesticide avoidance, and recycling coffee pulp, mulch, and other substances). This farm locates in the San Martin region, an organic, agricultural climate that encompasses the Andrea Plateau, the Huallage River, and numerous hills along the landscape.
San Martin is the third-largest coffee-growing region in Peru and continues to grow each year. Because of the farmers' efforts to strive for organic coffee excellence, the area is known as a sanctuary for birds and other docile wildlife in the balanced ecosystem, and San Martin’s rainforest is abundant with fertile soil. Grown at high elevation of 3200-6000 feet, the plants have to ‘fight’ to grow. This struggle means that the beans go through what forces them to produce more sugars and nutrients that contribute to the flavor profile of the beans.
Coffee is Peru’s most prominent agricultural commodity, and it is the ninth-largest arabica producer and the top organic arabica exporter in the world. A large number of Peruvian coffee producers are fair trade certified, with many joining cooperatives. The crops are cultivated on a large scale and the beans are currently handpicked and hand processed. Peruvian beans are round and balanced with soft acidity and a mildly nutty flavor, producing a pleasant sweet aroma and some nutty and chocolatey flavors. Your buds can also pickup notes of citrus, malt and pine in the lingering aftertaste.
Overall, very consistent roast, best at medium to bring out the cocoa notes or keep it light to find its fruity cherry side.