Peru Lima

Peru Lima – Dried Mango. Cherry. Honeycomb - $20.40/lb

$13.50/10oz

$44.88/Kilo

$102.00/5lb

Cajamarca, Peru

Connect

Coffee first arrived in Peru in the 1700s but didn’t begin commercial cultivation until the 20th century, as European demands began to rise. The British government took ownership of 2 million hectares of land, which was then redistributed to farmers. This move made farmers independent, with their small, fragmented plots, but it simultaneously limited their access to larger commercial markets. Now, 30% of the country's smallholding producers are members of Democratic Co-Ops to help increase the visibility of their coffees – but due to the remoteness of the farms, and their incredibly small size, the ability to spotlight high-quality lots is very limited. 

These producers' progress and practices rely heavily on their relationships. In 2014, Cafe Imports met Rony Lavan for the first time as a cupper at a cooperative in Cajamarca. After years of working closely together, Rony teamed up with Cafe Imports to begin developing a way to produce smaller, higher-quality, and more traceable offerings. Now, he has his own company, Lima Coffees, from which they source most of their Peruvian coffees. We are thrilled to get the chance to share this coffee, and its incredible history to traceability with you all. 

Experience

Tropicality, ripe stone fruit, and syrupy sweetness make the Peru Lima an unforgettable cup of coffee. Waking up the palate with the sharp sweetness of dried mango, and the tart, juicy bite of cherry. Just like a perfect spring day picnic, both of these flavors are drizzled with fresh honeycomb, creating the perfect creamy mouthfeel to finish. This coffee is awesome for anyone looking to be a little adventurous with their morning cup of coffee. 

Origin // Peru      

Region // Cajamarca

Producer // Lima

Variety // Catimor, Caturra, Bourbon, Typica

Elevation // 1,600 - 1,900 M.A.S.L

Process // Washed

Flavor Notes // Dried Mango. Cherry. Honeycomb

Region: Cajamarca

Located in the tropical highlands of Peru, this coffee comes to us from the Cajamarca department of North Peru, known for its incredibly fertile soil at high mountainous elevations. This location is completely enclosed in the Andean mountain range and was the former home of the Incas. The smallholding producers that operate within its heights benefit from the unique microclimates and biodiversity of the region, resulting in deep, sweet, heavy-bodied profiles.

Processing Method: Washed

Ripe coffee cherries are picked and de-pulped the same day before being given 12-18 hours of open-air fermentation. After fermentation, they are washed to remove the remaining mucilage and then laid out to dry. The fermentation process may take longer at higher elevations, and the drying styles can also vary: patios, raised beds, parabolic dryers, or mechanical dryers. 

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