Peru Amazonas

toffee, vanilla, stone fruit

A total class act from the Amazon (sort of). This full-bodied cup tastes a bit like stone fruit, vanilla, and has a long toffee finish. It's seriously satisfying.

Peru's Amazonas Region

 

The Amazonas region is in Northern Peru and is part of the country's three main coffee-growing zones. While its name might suggest deep jungle (ok, and big rivers), the best coffee is grown in the Montaña or Selva Alta—the high jungle on the eastern slopes of the Andes mountains.

 

The perfect environment

 

• Altitude and climate: The coffee farms sit high up, generally between 1,100 and 2,100 metres above sea level. This high altitude, combined with the mild, humid climate of the tropical forest, forces the coffee cherries to ripen slowly. This slower process is key to developing the complex, sugary sweetness and stone fruit flavours you'll find in this particular coffee.

• Fertile Land: This area is known for its rolling hills and highly fertile soil, making it ideal for growing premium Arabica varieties like Typica, Caturra, and Bourbon.

 

The cooperative model

 

The key to coffee from the Amazonas region, especially a "Regional" Grade 1 coffee, is the small-scale, cooperative structure.

• Small producers: Most Peruvian coffee is grown by smallholder farmers on tiny plots (often 1–3 hectares) tucked into the mountains.

• The power of co-ops: Cooperatives like JUMARP, COOPARM, and Valle Verde are vital here. These groups provide farmers with technical assistance, quality control training, and most importantly a way to pool their coffee and access international specialty markets. This gives them better prices and more stability than selling to a single local buyer.

• Organic and sustainable: Peru is one of the world's leading exporters of certified organic and Fair Trade coffee. The co-ops in Amazonas are at the forefront of this, using sustainable farming methods to protect the surrounding Amazonian ecosystem.

 

What this means for the coffee

 

In short, the Peru Amazonas Grade 1 Regional is the result of:

1. High altitude: Creates a dense, sweet bean.

2. Rich soil and shade-grown: Contributes to the full body and balanced flavour.

3. Cooperative effort: Ensures the quality is consistently maintained, from harvest to export.

The flavour profile of vanilla, stone fruit, and full-bodied sweetness is a classic signature of the clean, sweet, and highly drinkable northern Peruvian coffees.