Special coffee produced from 1600 meters above sea level making it a high quality coffee with a score of 84 PTZ evaluated according to SCA procedures; Its production takes place in part of the Peruvian North East in the provinces of Jaén and San Ignacio and Bagua, where different microclimates unique to the country (Peru) converge.
Its sensory characteristics are:
- Light brown.
- Flavor: Sweet caramel.
- Aroma: Cinnamon.
- Acidity: Balanced.