The Peruvian coffee regions are well suited to shade farming techniques and many growers follow sustainable agriculture practices, with widespread adherence to "organic" fertilization and weed control methods.
 

Approximately 50% of the "washed" coffee exports are labeled from the Chanchamayo region. This central highland area is famous for its high quality coffee. An added benefit is that the peak harvest is usually a few months apart from the peak harvest availability of washed Central American coffees. Many roasters will buy Peruvian coffees to use in blends, since the cup profile is similar to the best Central American coffees.

The best Peruvian coffees are mellow-bodied with lightly floral acidity and a crisply clean finish. Use your imagination, and you may taste come of the crisp air and high altitudes in a cup of Peruvian coffee's bright, clean finish.

Selva Andina Co-Op is the coffee producers of Peru SELVA ANDINA located high in the Andes of northern Peru. They are a worker-owned co-operative, governed democratically for the benefit of all the farmers in the region. All of the local families contribute to the growing and harvesting of these wonderful coffees. They use traditional methods that include canopy shade trees and certified organic cultivation practices.

Dark Roast: When dark-roasted, this coffee has a rich, strong flavour with a full, medium to heavy body and a sweet, nutty aftertaste. This coffee is OCIA certified, shade grows and strictly high beans (SHB).

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