Peru coffee, roasted in Australia

236 beans from 143 Australian roasters. The most common roasts are medium, medium dark and medium light. The roasters describe these beans most often as caramel & sweet, chocolate, creamy body and stone fruit.

Peru grows gentle, sweet coffee at altitude across Cajamarca, Amazonas and Cusco, nearly all of it washed. It tastes of nuts, milk chocolate and soft citrus without much sharpness. More of it is certified organic than almost anywhere else, because many farms were never farmed with chemicals to begin with.