Peruvian Chachapoyas - Single Origin - Medium Roast
Origin: Peru - Region: Chachapoyas Altitude: 1450-1650 masl - Varieties: Catuai, Typica, Catimor, Bourbon - Process: Washed - Cupping Notes: Delicate floral aroma, sweet with plum and finishing with cocoa. Medium Roast
Experience the exquisite taste of our wonderful Peruvian Chachapoyas coffee, grown at high altitudes in the Chachapoyas region. Enjoy the delicate floral aroma, sweet plum notes, and a cocoa finish, roasted to a medium roast.
Origin: Peru - Region: Chachapoyas Altitude: 1450-1650 masl - Varieties: Catuai, Typica, Catimor, Bourbon - Process: Washed - Cupping Notes: Delicate floral aroma, sweet with plum and finishing with cocoa. Medium Roast
Experience the exquisite taste of our wonderful Peruvian Chachapoyas coffee, grown at high altitudes in the Chachapoyas region. Enjoy the delicate floral aroma, sweet plum notes, and a cocoa finish, roasted to a medium roast.
Origin: Peru - Region: Chachapoyas Altitude: 1450-1650 masl - Varieties: Catuai, Typica, Catimor, Bourbon - Process: Washed - Cupping Notes: Delicate floral aroma, sweet with plum and finishing with cocoa. Medium Roast
Experience the exquisite taste of our wonderful Peruvian Chachapoyas coffee, grown at high altitudes in the Chachapoyas region. Enjoy the delicate floral aroma, sweet plum notes, and a cocoa finish, roasted to a medium roast.
About Peruvian Chachapoyas Coffee
The Chachapoyas people come from one of the least explored and most remote areas in the world. For centuries, they practiced sustainable agriculture in the narrow valleys of Peru’s Amazon region and were self-sustaining, through a combination of agriculture, fishing and hunting. Over time, outside influences led them to make changes — including the transition to coffee from other crops such as chilis and fruits.
The Asociacion de Productores Sostenibles Chachapoyas (APSY) has a membership of 32 producers, 55% of which are women. They united to create this coffee, invest in their villages and represent the Chachapoyas name.
This coffee is de-pulped by machine, fermented in water for 16 hours and floated with a siphon twice to separate out inferior beans. It is dried on a patio over four days, receiving 35 hours of sunlight.
