Peruvian Green Coffee Beans

Peruvian coffee is known for its clean, mild flavour, lively acidity, and consistent balance — a true crowd-pleaser in the specialty world.

Cajamarca, Amazonas, Cusco and Junín are the key producing regions, offering varied altitudes, climates and micro-lot diversity.

Typica, Bourbon, Catimor, Caturra and Pache are commonly cultivated, delivering both body and sweetness.

Most coffees are washed, but some estates and cooperatives use honey or yeast-fermentation for complexity and sweetness.

Chocolate, nuts and light fruit tones — smooth, mild and balanced with pleasant acidity.

Medium roasts highlight chocolate and nutty sweetness, while light–medium roasts bring fruit brightness.

Yes, they add balance and sweetness, making them ideal for espresso and filter blends.

Keep in a cool, dry, airtight container, away from light. Best roasted within 6–12 months.