Peru | Inca Gold®


Tasting notes: Creamy nutty flavours with notes of chocolate and a well balanced velvety body, 


Origin – Peru

Region – Central Highlands

Varietals – Catuai, Caturra, Catimor & Bourbon

Altitude – 1200 – 1400 MAS

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Grown in the Peruvian Jungle this coffee has a nutty flavour, a creamy mouthfeel with notes of chocolate and a well balanced velvety body.


Coffee is grown under the shade of guava or pacay tree species and in some plots hard wood species such as Colombian cedar, Tecunomani pine, in a proportion of 80 to 100 trees per hectare. The entire area is not under cultivation but there are rest areas or areas with secondary trees or primary forest where wild animals coexist like Zamano, Cupte, Deer, Squirrels and Armadillos. The bird population is comprised of Violinists, Pihuicho, Chihuaco, Swallows, Parakeets, Parrots and Partridges

Bean or Ground

Roasted Whole Beans, Ground for Espresso, Ground for Cafetiere, Ground for Pour Over, Ground for Aeropress, Green Unroasted Coffee


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