About the coffee
- Cupping notes: Balanced, low in acidity, good body, notes of dark chocolate and walnut
- Cultivation: In the Andes mountain range in the state of Junin, in well drained soil
- Variety: Bourbon, Catimor, Mundo Novo, Pache
- Altitude: 4,000-6,000 feet
- Preparation: Fully washed, mechanically dried
About the people who grow it
Top: Royal Coffee NY Bottom: Aprosem Coffee and Cacao Cooperative
Peru is the 8th largest producer of coffee in the world, has plenty of farms at and above 6,000 feet, with ideal climate and soil. These conditions, along with training small farmers to improve their agricultural practices, and enhancing the process throughout the chain of production, has the potential to give us truly high-end Peruvian coffee.
This lot of HB MCM coffee is produced in Chanchamayo in central Peru by local smallholder farmers who deliver their harvested cherry to central mills for further processing and sale. Part of this process includes the use of machines to sort out any defects and perform a “cleaning” process; this “Machine Cleaned Mejorado” process provides a more consistent final product. The “HB” distinction is for Hard Bean coffees; those grown at altitudes of over 1,200 meters above sea level. Hard Bean coffees are synonymous with HG, or High Grown lots.
This lot of HB MCM coffee is produced in Chanchamayo in central Peru by local smallholder farmers who deliver their harvested cherry to central mills for further processing and sale. Part of this process includes the use of machines to sort out any defects and perform a “cleaning” process; this “Machine Cleaned Mejorado” process provides a more consistent final product. The “HB” distinction is for Hard Bean coffees; those grown at altitudes of over 1,200 meters above sea level. Hard Bean coffees are synonymous with HG, or High Grown lots.