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Peru HB MCM

Sourced From

Peru

Elevation

1250 to 1800 meters

Varietals

Bourbon, Catimor, Mundo Novo, Pache

Process

Fully Washed, Mechanical Dryer

Harvest

April - September

RNY#62986

Almond
Dark Chocolate

Acidity

Average

Body

Average

Sweetness

Average

INSTORE NJ

68 Bags Available

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RNY#63465

Dark Chocolate
Toffee

Acidity

Low

Body

Average

Sweetness

Low

INSTORE NJ

116 Bags Available

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RNY#63467

Almond
Dark Chocolate

Acidity

Average

Body

Average

Sweetness

Average

INSTORE NJ

272 Bags Available

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RNY#64875

Dark Chocolate
Walnut

Acidity

Low

Body

Average

Sweetness

Low

INSTORE FL

58 Bags Available

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RNY#65054

Almond
Dark Chocolate

Acidity

Average

Body

Average

Sweetness

Average

INSTORE WI

5 Bags Available

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RNY#65066

Almond
Dark Chocolate

Acidity

Average

Body

Average

Sweetness

Average

INSTORE WI

36 Bags Available

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About The Source

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.