Look for chocolate, milk to dark based on roast, along with buttery body, and distinctive herbal aftertaste at lighter roasts.
Far in the Northern reaches of Peru's Andes mountains lies Amazonas, a distinctive and hailed coffee growing region. Maria Blanca Altamirano Guevara grows her coffee here, and is a member of the JUMARP cooperative. A groundbreaking collective of coffee growers that was one of the first in Peru to experiment with processes outside of the traditional washed process. This honey is an exquisite example of how processing can give you a unique and still true to origin character coffee. Highlighting Peru's propensity for sweetness, chocolate and stone fruit.
The coffee is picked by handed, de-pulped and fermented for 15 hours before being taken to raised beds to dry. The coffee is then raked constantly to ensure even drying.
This coffee is great as an espresso base, or to add body to any blend. Try at medium-light to dark roast.