Peru Pichanaki Dark Roast

With notes of stone fruit, caramel and a nutty aftertaste this is a delicious coffee from Peru. This one is the darker roasted version for those that prefer a little more intense flavour or want to brew in an espresso machine.

This particular Peruvian coffee is grown using organic farming techniques and comes from 198 producers in the COINCA Cafés Especiales (CCE) program.

In the regions of Chanchamayo and Satipo, producers grow Catuai (40 percent), Catimor (30 percent), Caturra (20 percent) and other varieties between 1,100 and 1,700 meters above sea level.

Red cherries are pulped by hand, floated, fermented for between 16 and 20 hours, and then dried for three to four days on patios at the farms.

Pichanaki, sometimes spelled Pichanaqui, is the modern name of the village of Pichana—the site of a historic, decade-long uprising (1742–1752) of indigenous peoples, led by Quechua leader Juan Santos Atahualpa, against foreign missionaries.

Region: Chanchamayo, Satipo

Process: Washed, patio dried

Elevation: 1,100 to 1,700 metres above sea level

Varieties: Catimor, Caturra, Catuai

Available in 200g, 450g and 1kg resealable and recyclable bags.