Shade-grown in the Peruvian Andes at an altitude of 1600-1800 metres amongst the most beautiful flora and fauna of the Tambopata Valley, this coffee is traditionally farmed and produced without the use of pesticides or chemicals. The coffee beans are first fed and washed by pure spring waters and then harvested by hand by local indigenous Quechuan and Aymara speaking families who have worked the area for generations in harmony with the land. The farmers enjoy the benefits of working as a cooperative which provides much-needed annual funds and training on how to organically enhance farming conditions as well as providing a stable market for their coffee and a guarantee that a fair price will always be achieved.
This coffee has won several awards: in 2013 it came second out of 51 entries in the Rainforest Alliance's Cupping for Quality, held at the Speciality Coffee Association of America (SCAA) Lab in Long Beach California. In 2012 it was one of the best coffees of the year in the Roasters Guild Competition. It won first place in the National CafA expo awards in Lima and was the coffee used by the third place winner in the UK barista final.
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