Peru Chanchamayo Dark Roast (100% Arabica)

PERU CHANCHAMAYO 🇵🇪
Dark Roast Only
Milk Chocolate, Red Apple, Brown Sugar

Single origin means one country, one crop, no blending.
Every flavour note you're tasting came from this one place, full stop.
That's the whole appeal: no other origin's in there helping it along.
What you taste is what Chanchamayo actually produces.

The name itself tells you something about the place "Chanchamayo" comes from the Quechua word chanchay, meaning to walk quickly in a confused manner.
Steep, tangled Andean terrain, thick forest, mist-covered hills.
Not the easiest place to farm coffee. Some of the best rarely is.

Grown in Peru's Central Highlands, 1,200–1,350m, Caturra, Typica, Bourbon and Catimor varietals, fully washed, harvested April through September.

Dark roast only, and it's deliberate.
Taking these high-altitude beans further transforms their natural sweetness into something richer and more velvety heavy body, bittersweet finish, very low acidity. Push a coffee like this too light and you'd miss what actually makes it worth roasting dark in the first place.

The Result=
Milk chocolate and brown sugar sweetness.
A touch of red apple underneath.
Bold, punchy, low acid.
Built for people who like their coffee to hit.