The beans for our Peruvian Dark Roast come from the Cuzco Province in the Quillabamba Region of Peru, which is located along the historic Incan Path that leads to Machu Picchu. Using natural and ecological processes, the small mountain coffee growers that dot this trail produce some of the highest quality coffee beans in Peru.
Plantations located in the Quillabamba region are situated among the Andes Mountains and are subjected to extreme microclimate changes experiencing widely varying temperatures throughout the day. Surprisingly, it is these extreme conditions that give the coffee beans harvested there a remarkable flavor. The beans that make up our Dark Roast blend are 100% Arabica beans, which are known to be more fickle and susceptible to disease and climate changes. For this reason, coffee growers must keep a watchful eye over their crop.
To ensure the highest quality crop, we have worked exclusively with coffee growing co-operatives since our entrance into the Peruvian coffee market in 2004. Since then, we have maintained a strong relationship with COCLA, an organization that is made up of 23 co-ops that enforce environmental responsibility, good agricultural practices, and whose main focus is to strengthen the local economy. COCLA’s commitment to a high quality product mirrors our own, which has helped us maintain such a strong relationship over the past 10 years.
For this blend, we dark roasted the beans to allow the naturally occurring oils to rise to the surface, resulting in a bold, characteristically Peruvian coffee flavor. You will also note a deep, rich honey flavor and exceptional body.
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