Peru HB MCM (142 lb. - Partial Bag)

RNY # 52901

Peru HB MCM (142 lb. - Partial Bag)

Ship from: NJ

Position: INSTORE

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Cupping Notes

Dark Chocolate

Royal NY’s Scoring

Acidity :


Body :


Sweetness :


Elevation: 1250 to 1800 meters

Varietals: Bourbon, Catimor, Mundo Novo, Pache

Milling Process: Fully Washed

Drying Process: Mechanical Dryer

Harvest Start Month: April

Harvest End Month: September

Export Start Month: July

Export End Month: November

Peru HB MCM comes to us from central Peru, specifically the Chanchamayo region. The coffee is produced by local smallholder farmers who deliver their harvested cherry to central mills for further processing and sale. Part of this process includes the use of machines to sort out any defects and perform a “cleaning” process; this Machine Cleaned Mejorado process provides a more consistent final product. The HB distinction is for Hard Bean coffees; those grown at altitudes of over 1,200 meters above sea level. Hard Bean coffees are also synonymous with HG, or High Grown lots.