Peru HB MCM

TASTING NOTES FROM THE FARM: Almond, Dark Chocolate,

Peru  HB MCM comes to us from central Peru, specifically the Chanchamayo region. The coffee is produced by local smallholder farmers who deliver their harvested cherry to central mills for further processing and sale. Part of this process includes the use of machines to sort out any defects and perform a “cleaning” process; this Machine Cleaned Mejorado process provides a more consistent final product. The HB distinction is for Hard Bean coffees; those grown at altitudes of over 1,200 meters above sea level. Hard Bean coffees are also synonymous with HG, or High Grown lots.

Elevation: 1250 to 1800 meters

Varietals: Bourbon, Catimor, Mundo Novo, Pache

Milling Process: Fully Washed

Drying Process: Mechanical Dryer