Original: $15.55
-65%$15.55
$5.44The Story
Peru isn't the first country most people think of when it comes to specialty coffee, but the Chachapoyas region in the northern Amazonas is quietly producing some really compelling lots. El Palto comes from JUMARP, a cooperative that started with just 35 farmers in 2003 and has since grown to 189 members, forty of whom are women-led families with active representation on the Board of Directors. That kind of community-driven structure tends to produce coffee you can feel good about brewing.
At 1,600 to 1,800 MASL, the cool temperatures and fertile soils slow down cherry development in the best possible way, giving the Typica and Bourbon varieties time to build natural sweetness and complexity. Washed processing keeps things clean and focused: nutty warmth, chocolate body, and a mild citrus acidity that lifts the cup without dominating it. It's approachable, well-balanced, and the kind of coffee that earns a spot in your regular rotation without any fuss. Add a bag to your cart and discover what Peruvian specialty coffee is all about.
We haven't tried this one yet! Check back to see what we think!
Peru
340g (12 oz)
Washed
1600-1800 MASL
Medium
All brew methods
JUMARP (Smallholder Farmers)
Typica, Bourbon
We’re passionate about fresh, flavorful coffee and we know you are too. For the best taste, enjoy your coffee within approximately 30 days of the roast date.
Coffee naturally oxidizes slowly over time, but it can still be enjoyed beyond this window. Any beans older than five weeks from roast are clearly marked and automatically discounted, giving you a great value on quality coffee.
Description
Peru isn't the first country most people think of when it comes to specialty coffee, but the Chachapoyas region in the northern Amazonas is quietly producing some really compelling lots. El Palto comes from JUMARP, a cooperative that started with just 35 farmers in 2003 and has since grown to 189 members, forty of whom are women-led families with active representation on the Board of Directors. That kind of community-driven structure tends to produce coffee you can feel good about brewing.
At 1,600 to 1,800 MASL, the cool temperatures and fertile soils slow down cherry development in the best possible way, giving the Typica and Bourbon varieties time to build natural sweetness and complexity. Washed processing keeps things clean and focused: nutty warmth, chocolate body, and a mild citrus acidity that lifts the cup without dominating it. It's approachable, well-balanced, and the kind of coffee that earns a spot in your regular rotation without any fuss. Add a bag to your cart and discover what Peruvian specialty coffee is all about.
We haven't tried this one yet! Check back to see what we think!
Peru
340g (12 oz)
Washed
1600-1800 MASL
Medium
All brew methods
JUMARP (Smallholder Farmers)
Typica, Bourbon
We’re passionate about fresh, flavorful coffee and we know you are too. For the best taste, enjoy your coffee within approximately 30 days of the roast date.
Coffee naturally oxidizes slowly over time, but it can still be enjoyed beyond this window. Any beans older than five weeks from roast are clearly marked and automatically discounted, giving you a great value on quality coffee.
