Coffee plants first arrived in Peru in the mid-1700s, making Peru one of the first countries in the Americas to begin growing coffee. As of 2017, Peru was the 10th-largest coffee provider worldwide and the largest producer of fairtrade coffee. Their abundance of fairtrade coffee can be attributed to their healthy farming cooperative community. Two elements that elevate and set Peruvian coffee apart: Fairtrade Co-op When buying fairtrade coffee, you can be assured that the farm owners and workers picking the cherries are being treated and paid fairly. When purchasing from a co-op you know the beans are grown in a more uniform and harmonious environment, creating consistency and reliability. Peru Juan Santos Atahualpa Fairtrade Coffee Source Smell Taste Prep Where is it Sourced? Peru Juan Santos Atahualpa Fairtrade coffee is produced in the Pichanaqui, Chanchamayo, and Junin regions of Peru. Chanchamayo beans are said to be of the highest quality in the country. These favored beans can be found growing on the eastern side of the Andes Mountains and at the edge of the Amazon. The harvesting season lasts from April through September. Altitude and soil are essential ingredients in bean growth and coffee production, making Peru the ideal spot for growing coffee beans. Coffee beans will absorb any nutrients and minerals from the soil, which then affects the flavor profile of the coffee. All About Aroma Coffee beans from Peru Juan Santos Atahualpa are hand and machine pulped to decrease water and increase efficiency. Quality is of the utmost importance, so only the ripest cherries are chosen. The fermentation process takes about 12 hours and involves leaving about 40% of the pulp on the coffee beans. This process is followed by washing and floating the beans before they are dried on concrete patios and solar dryers. Altogether, this process takes six days to fully bring the delicious aroma and taste to fruition. After the cherries have been thoughtfully harvested, Peru Juan Santos Atahualpa Fairtrade beans are lightly roasted to preserve their tropically sweet and distinctive aroma. These beans create a consistent and balanced cup, perfect for drip and pour-over coffee. Tasting Notes in Peruvian Coffee The light roasting together with the high altitude creates a full-bodied flavor with sweet, brightly acidic notes. This Peruvian coffee will transport your taste buds on a tropical journey from the first whiff through to the blissful aftertaste. The Peruvian growing locations of Pichanaqui, Chanchamayo, and Junin will also produce slight nutty and chocolatey notes, in addition to citrus. This is thanks to the natural flavoring absorbed through the coffee plant from the rich soil. Best Methods for Preparation The full body and bright acidity, married with the citrus flavors of the Peruvian growing region, make Peru Juan Santos Atahualpa Fairtrade coffee ideal for drinking throughout the day. This coffee is perfect for when you want to enjoy a smooth cup of cold brew first thing in the morning, in the afternoon for a fresh pick-me-up, or in the evening to end your day on a balanced note. Drip filter, pour-over, and cold brew are the recommended preparation styles for this Peruvian coffee.
