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Introducing Peru Chanchamayo: A Taste of High-Altitude Coffee Tradition

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Introducing Peru Chanchamayo: A Taste of High-Altitude Coffee Tradition

We are thrilled to unveil the latest addition to our coffee bean collection: the exceptional Peru Chanchamayo. Sourced directly from the lush, verdant slopes of the Chanchamayo Valley, this offering is more than just a bean—it is a testament to the dedication of small-scale Peruvian farmers and the rich heritage of South American coffee cultivation.

A Symphony of Flavors

For the home roaster seeking balance and complexity, the Peru Chanchamayo is a revelation. This coffee is celebrated for its bright acidity and smooth, velvety body. Upon the first sip, you will discover a harmonious profile featuring deep notes of warm caramel, the rustic aroma of cedar, and a subtle, spicy finish of cinnamon. It is a versatile bean that captures a “balanced cup” perfectly, making it an ideal choice for your morning brew or a sophisticated after-dinner treat.

Grown with Intention

What makes these beans truly special is the story behind them. These crops are grown at high altitudes between 1,200 and 1,350 meters above sea level, where the air is thin and the climate is perfect for slow maturation. This slow growth, combined with traditional shade-growing techniques, results in a significantly denser bean. For the roaster, density means a more complex and nuanced flavor profile that can withstand a variety of roasting styles.

The harvest is a labor of love produced by small-scale farmers who manage less than two hectares of land each. These producers prioritize sustainable farming practices, ensuring the land remains fertile for generations to come. By hand-picking only the ripest cherries, they maintain a quality standard that reflected in a cupping score of 80+.

Meticulous Processing

To preserve the natural brilliance of the Caturra, Typica, Pache, and Bourbon varieties, the beans undergo a traditional washed process followed by sun-drying. This method highlights the “clean” characteristics of the bean, allowing the vibrant acidity to shine through while maintaining that signature smooth body.

Quick Facts for Roasters:

  • Country: Peru
  • Region: Chanchamayo Valley
  • Altitude: 1,200 – 1,350 MASL
  • Varieties: Caturra, Typica, Pache, Bourbon
  • Processing: Washed & Sun-Dried
  • Harvest: June – September
  • Cupping Score: 80+
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