Amaybamba #2
…They grow Bourbon, Typica, and Caturra at 1600-2000 masl with a goal of leading as a sustainable and competitive community in the national and international markets, becoming a benchmark for…
Read MoreAmaybamba #1
…They grow Bourbon, Typica, and Caturra at 1600-2000 masl with a goal of leading as a sustainable and competitive community in the national and international markets, becoming a benchmark for…
Read MoreAcconcharcas
…They grow Bourbon, Typica, and Caturra at 1600-2000 masl with a goal of leading as a sustainable and competitive community in the national and international markets, becoming a benchmark for…
Read MorePrimitiva Apaza Bourbon
…on raised beds before sent to the dry mill. Dryness is determined by color where blue-green is ideal or by way of other sensory evaluations such as the tooth test….
Read MorePrimitiva Apaza Quea
…on raised beds before sent to the dry mill. Dryness is determined by color where blue-green is ideal or by way of other sensory evaluations such as the tooth test….
Read MoreKiri PB
…parchment during the hottest time of the day to maintain slow even drying, and at night to shelter parchment from moisture. It takes approximately 20 days for parchment to dry….
Read MoreYanatile
…the greatest biodiversity in Latin America. It is in this forest where some of the finest coffees in Peru are produced—especially in Yanatile district. Yanatile is a unique place with…
Read MoreYanatile
…the greatest biodiversity in Latin America. It is in this forest where some of the finest coffees in Peru are produced—especially in Yanatile district. Yanatile is a unique place with…
Read MoreSuriray
…Andean area replete with snow-capped mountains, lagoons and frozen areas, also contains a large portion of the Peruvian Amazon, a place where different cultures converge and home to the greatest…
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