Anbassa – Ethiopia
16.00CHF
| Weight | 225 g |
|---|---|
| Dimensions | 11 × 8 × 18 cm |
| Roasting | |
| Origin | |
| Extraction Method | Aeropress, Chemex, Espresso Machine, Filter / V60, French Press, Moka Pot |
An intense and long lasting taste of ripe fruits and white flowers well balanced with low acidity and medium body
ripe cherry | Honey | Acacias Flowers
Often overshadowed by its more famous neighbours, Peru is quietly producing some of the best coffee in the world. Coffee production in Peru has a long history, dating back to the early 1800s. However, it was only in the last few decades that the country has started to gain recognition for the quality of its coffee. Peru is now the sixth largest coffee producer in the world, with over 3,000 coffee growers spread across the country. The vast majority of Peruvian coffee is grown in the central and northern regions of the country, in the shadows of the Andes mountains. The high altitudes and tropical climate here are ideal for coffee production, resulting in beans that are large, dense and full of flavour.
Coffee from Peru is typically a medium roast, with a well-balanced flavour profile. The coffee is often described as being nutty and chocolatey, with a sweet caramel finish.
