Floral Elegance from the Andes

In Peru’s Amazonas region, coffee cultivation thrives on the eastern Andean slopes at high altitudes of 900-2,100 meters. This northern powerhouse, one of the top producers, leverages cool temperatures and abundant rainfall for slow bean maturation, yielding dense, complex flavors. Rich volcanic soils and natural shade from cloud forests enhance biodiversity, while cooperatives like CECAFE promote organic practices, fair trade, and community support, empowering over 800 families.

Amazonas coffees are prized for their fruity and sweet profiles, featuring notes of chocolate, caramel, dry fruit, citrus, honey, lemongrass, and floral hints like jasmine. The bright acidity and medium body make them ideal for single-origin pours, with varieties such as Bourbon and Typica adding nuance. Washed processing ensures a clean cup, free from defects.

Unique benefits include environmental sustainability—shade-grown methods protect endangered species and reduce erosion. Nutritionally, these beans boast higher antioxidants due to high-elevation stress, potentially aiding digestion and energy levels. Economically, direct trade models ensure farmers receive premium prices, fostering rural development.

As part of Peru’s specialty scene, Amazonas shines in global competitions for its delicate, tea-like qualities. Roasters love its versatility in light roasts, where floral notes bloom. For enthusiasts, it’s a journey into Peru’s untamed north, where ancient Incan influences meet modern innovation.

Sipping Amazonas coffee evokes misty mountains and vibrant harvests, blending tradition with excellence.