PEROU BIO - PALOMAR - CAFE GRAIN

It was at the end of the 18th century that coffee plants were introduced and cultivated in the region stretching from Cusco to Huánuco.

At the heart of this area, Palomar’s plantations thrive at elevations of 1,000 to 2,000 meters.

Palomar coffee has a bright acidity, supported by an excellent body and a lovely lingering finish.

A noble, aromatic coffee.

Our opinion: the standout in our range!

• Coffee intensity Bold
• Coffee bitterness 3/5
• Coffee acidity 4/5
• Coffee body 4/5
• Coffee aroma 5/5
• Coffee origin South America
• Coffee species Arabica
• Country of roasting France
• Country of production Peru
• Organic farming 100% organic
• Form Whole bean

What makes organic Palomar coffee from Peru special:

Peru’s valleys are an ideal playground for growing coffee. This Arabica grows at high elevations on farms with exceptionally rich biodiversity. That is exactly what coffee needs to draw its strength and many aromas from the flowers and trees around it. The climate is also ideal for its development: humid, tropical, and shaded. With all these advantages, Peru has made coffee a flagship product of its agriculture and exports.

This organic Palomar coffee from Peru grows in the El Palomar region, in the province of Chanchamayo. These organic coffees grow at elevations above 2,000 meters, giving them an exceptionally light, airy taste.

Coffee varieties in Peru:

1760 was the year coffee first arrived in Peru, initially in the regions of Huanuco and Cusco. It then spread very quickly throughout the country, along with many botanical varieties such as Caturra, Catimor, and Bourbon.

Preparing organic Palomar coffee from Peru:

This organic Arabica is grown at a very high elevation in the province of Chanchamayo, several hours’ drive from LIMA. Located between the Andes Mountains and the Amazon, this area is ideal for growing this Grand Cru. This pure Arabica therefore grows in conditions that respect its environment.

Its preparation is unusual because it uses the wet method, which requires a large amount of water—a non-issue given the location of its Fincas. This method is more delicate and gentler on the coffee beans themselves, and produces far fewer defects than the dry method, for example.

The roasting method:

There are two main types of roasting. “Flash” roasting, used by industrial producers because it is more economical, involves carbonizing green coffee beans in just a few seconds at temperatures above 1,000 degrees. The other is traditional, artisanal roasting, in which the beans are roasted more slowly at temperatures and for times tailored to the type of coffee. This Grand Cru is treated using the second method to best bring out its aromas.

Once roasted, the beans are packaged at our facility in eco-friendly 250 g or 1 kg bags.