Peruvian Coffees

Coffee was brought to Peru in the middle of the 18th century, and was consumed domestically for the next 150 years. Only at the end of the following century did Peru begin sharing its coffee with the world. Twenties century had not been kind to Peru, with misguided government policies and The Shinning Path guerrillas wrecking havoc on the country and industry. The revival, which began in 1980s, had made Peru one of the larges producers of coffee in the world. Most of it is grown without the use of chemical pesticides, though due to the high cost of attestation, few of these organic practices are certified as such. The dearth of infrastructure preclude Peru from developing a reputation for excellent quality coffee, but the few lots of exceptional coffee that is does produce are usually priced well and represent exceptional value.
Edinson Villa Loayza's
junin anaerobic
This lot is an atomic bomb of tropical fruit and caramel.
Edinson Villa Loayza's
monobamba washed
Complex notes of tangerine, concord grape, and black currant.
Edinson Villa Loayza's
junin natural
A geyser of lush tropical flavors: mango, passionfruit, and papaya.
Edinson Villa Loayza's
geisha caturra washed
The cup is notably bright with notes of citrus, red apples, and grapes.