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The territory of Peru offers a great diversity of climates, soils and sunlight, an ideal scene for the cultivation of the Arabica coffee tree, one of the two preferred types of coffee. Currently, Peru is one of the top ten world coffee exporters and the second in organic coffee. The three prominent coffee growing areas, located in the eastern slopes of the Andes, are Chanchamayo, the Amazonas and San Martin regions, and the southern highlands.

The Chanchamayo Valley is one of Peru’s most important coffee-growing regions; it’s responsible for about 40% of Peru’s total production. The coffee is grown by smallholder producers who generally own two hectares or less of land and generate 3,000 pounds of coffee or less each year. This particular offering is regionally-sourced, or drawn from multiple producers’ lots in order to make a full shipment of coffee. Cupping notes tend to be lightly acidic while still sweet with a smooth finish.