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Peru
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More than a third of the country's coffee is grown in the region of Cajamarca to the north of the country. Coffee is also produced in Apurimac and Cusco to the south.
Peru has some of the highest growing altitudes - up to 2,200m. The wide variety of micro climates and soil types produce coffees that differ in aroma, body and brightness. Peruvian coffee generally has a medium body, is smooth and rich with a tangy aroma and pleasant brightness. Northern Peru Coffee Grown in Ignacio, Cajamarca, and Piura as well as the Amazonas and San Martin. Fairly new to coffee cultivation, this region tends to produce smoky mild coffee - with those from Cajamarca being full bodied with a delicate sweetness. Central Regions of Peru Coffee Various shade growing, sustainable practices and organic fertilisation methods are employed in this region, especially in Villa Rica and La Merced.. Southern Peru Quillabamba is the smallest coffee growing area in Peru, with full bodied Puno coffee being one of the rarest.. Variatals include: Typiuca, Bourbon, Pache, Caturra and Catimor. |
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Spicy and slightly leathery aroma. The flavour in the cup is clean, bright and fruity, having sweet orange acidity and a slightly smokey or caramalised finish. The body is medium and you're left with a pleasant fruity aftertaste.NZ$ 17.30 kgNZ$ 16.00 kg -
Spicy and slightly leathery aroma. The flavour in the cup is clean, bright and fruity, having sweet orange acidity and a slightly smokey or caramalised finish. The body is medium and you're left with a pleasant fruity aftertaste.NZ$ 16.00 kg