Peru

Peruvian coffee does not shout. It arrives quietly and then refuses to leave your memory. This single origin comes from high-altitude farms in the Andes where cooler temperatures slow the cherry’s maturation, concentrating the sugars and producing a sweetness that tastes earned, not engineered.

The cup is silky and medium-bodied with notes of milk chocolate, brown sugar, and a soft floral quality that hovers in the background. It is the kind of coffee that makes people say “this does not taste like coffee” — which, in this case, is the highest compliment.

Origin: Peru  |  Altitude: 1,200–1,800m  |  Roast: Medium  |  Notes: Milk chocolate, brown sugar, floral  |  Body: Medium