Peruvian coffees tend to have a mild acidity, medium body, and smooth notes of nuts, flowers, and gentle fruit.
Growing Altitude: 1500 – 1900 meters above sea level
Arabica Varietal: Caturra, Pache & Catimor, Bourbon, Typica
Harvest Period: May - October
Milling Process: Washed, Sun-dried
Aroma: Chocolate, herb-like,
Body: Medium
Acidity: Bright
Flavor: Caramel, lemon-lime, green apple, milk chocolate
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5 lb bags have extra shipping costs calculated into their price.