This coffee comes from the La Naranjas region of Peru at 1850 meters altitude. It is produced by Tomas Bueno, a member of the Alpes Andinos producer association. The coffee is made from Red Caturra, Typica and Bourbon varieties and is fully washed. It features pronounced flavor notes of forest fruits, blackberry, and juicy plums with boozy sweetness. The farm uses organic methods, including bird guano as natural fertilizer, and the beans are dried on beds for 25-30 days after fermentation.
Altitude Coffee London is a UK-based roastery that focuses on sourcing high-altitude coffees. They believe that the unique growing conditions at high altitudes produce beans with more complex and nuanced flavors.
