Peru Tunquimayo specility coffee from the Cusco Arabica Organic region. High mountain coffee perceptible notes of honey, citrus, orange, tangerine.
Select the desired package, roast and grind level, then the final price will be displayed. The starting price is for 75 g. of coffee beans roasted to medium.
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Coffee from Peru - Tunquimayo from the Cusco region
Coffee from Peru stands out on the world coffee map for two key characteristics. The first is the high altitude of the plantations and the second is the ability of many small farmers to form cooperatives. The vast majority of farmers in Peru participate in Fair Trade projects. Peru, thanks to its conditions, has become the world's largest producer of organic coffee. It is not often that coffee from Peru is the first choice of coffee drinkers, but more and more often we observe that many of you, after tasting a few coffees, stop longer just for a coffee from Peru. This is why we have decided to increase the range of Peruvian coffees available in our coffee shop and roastery. This coffee is for those of you who, in addition to a great taste, value the environment and the use of only natural methods of cultivation.
Coffee in Peru is grown in 3 groups of regions; the northern, central and southern regions, along the forested eastern slopes of the Andes. In the region of Cusco (southern Peru), where Peru Tunquimayo coffee comes from, coffee is grown at altitudes of around 1,800 meters above sea level. Coffee from the region, has been repeatedly awarded by the SCAA (Specialty Coffee Association of America) and in 2010 it was named the best coffee in the world. It is named after the Tuna bird, the national bird of Peru, known as the rock cockatoo or Andean rooster. It is in honor of this bird that the town of Tunquimayo in southeastern Peru was named.
Coffee plantations in the region are run by the Quechuan and Aymara Indians. Two biological varieties of arabica, Typica and Catimor, are grown. Due to the high location of the plantations, coffee in Peru is usually harvested by hand, with sorting already done at this stage. After removing the top part of the skin from the coffee berry, the coffee is washed and dried.
The coffee greets us with a rather unusual aroma of honey, but this is only the beginning of the adventure. After tasting it, we sense fruity notes and a delicate citrus acidity; oranges and tangerines. The coffee has a creamy body and a light clean aftertaste. The coffee scored 83 points (on a scale of 0-100).
- Coffee species
- Continent of origin of the coffee
- South America.
- Country of origin of the coffee
- Coffee region of origin
- Region of origin of the coffee
- Coffee processing method
- The leading coffee variety
- Coffee harvest
- Leading flavour notes
- Altitude of the plantation
- from 1,500 to 2,000 m.a.s.l.
- freshly roasted coffee
- Coffee category
- Caffeine level
- Coffee scoring
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