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.
Butter
Caramel
Black Currant
Type
Single Origin
Origin
Quillabamba, Peru
Roast
Medium
Species
Arabica
Varieties
Typica, Bourbon, Caturra
Process
Washed
Altitude
1200m