Organic Peru

This coffee is sourced from a network of certified smallholder farmers in the northern highlands of Peru, particularly in regions such as Cajamarca and Amazonas. In these remote Andean mountain landscapes—where elevations range from approximately 1,200 to 1,900 meters above sea level—coffee is cultivated under dense, diverse shade canopies that meet the strict ecological standards of SMBC Bird Friendly® certification.

Generations of farming families manage small plots, typically between 1 and 3 hectares, growing traditional Arabica varieties under native forest trees. These agroforestry systems preserve migratory bird habitats, protect biodiversity, and support soil conservation. The region’s Clay-Mineral Rich Volcanic Andean Soil , combined with high elevation and consistent rainfall, contributes to balanced acidity, sweetness, and structural clarity in the cup.

Coffee cherries are selectively hand-harvested during the main harvest season, generally from May through September. The beans are fully washed—pulped, fermented, washed clean, and sun-dried on patios or raised beds—before milling and grading for export. After export, the coffee is decaffeinated using the Mountain Water Process, a chemical-free method that removes caffeine while preserving flavor integrity.

These lots are selected for their clean cup profile, traceability, and strict adherence to Organic and Bird Friendly® ecological standards. While not tied to a single estate, this offering represents the collective effort of cooperative farmers who rely on structured certification programs and exporter partnerships for processing, quality control, and international market access—reflecting the environmental stewardship and resilience that define specialty coffee production in northern Peru.