Special coffee produced from 1400 meters above sea level, making it a high quality coffee with a cup score of 80 points evaluated according to SCA procedures.
Its production takes place in the North East part, in the provinces of Jaén, San Iganacio and Bagua, where different unique microclimates in the country (Peru) converge.
Its sensory characteristics are:
- Light brown.
- Flavor: Balanced sweet chocolate.
- Aroma: Vanilla and caramel aftertaste.
- Acidity: Light.
- Roast: American