This coffee is made by the COCLA cooperative in the Cusco region, in Quillabamba. The coffea plants are grown at altitudes of between 800 and 2,000 metres , near the world-famous Machu Picchu. This coffee is a wet-processed blend of Typica, Caturra and Bourbon Arabicas. It benefits from excellent climatic conditions , which cause the coffee cherries to ripen slowly. The end result is a cup of coffee with just the right level of natural sweetness.