Peru Coffee Beans

A washed Peruvian coffee from San Ignacio with pistachio, brown sugar, and shortbread notes.

A Peruvian house espresso from Cajamarca smallholders, blending natural and washed lots for sweetness and texture. Almond, orange, and a smooth body keep it balanced as espresso while still working across broader brew methods.

A washed Peruvian coffee from the remote village of Lauca in Masma, Junin, grown by Samuel Munoz and Raul Ames with cacao, blackcurrant yoghurt, and Parma violet character.

A washed Marshel from Becerra in Peru, balancing acidity and sweetness with elegant yellow and green fruit notes.

A seasonal washed single origin from Cajamarca in northern Peru, with molasses sweetness, gentle stone fruit acidity, and a syrupy body.

An anaerobic natural Pacamara from Elider Cruz at Finca El Chamanal in Cajamarca, Peru, grown at 2300m with caramelised peach, white grape, and elderflower notes.

A washed Typica from Gabino Apaza Veronica in Umapata, Cusco, grown at 2300m and slow shade dried for yellow plum and creamy toffee notes.

Curve's seasonal community espresso is a washed Peruvian lot from growers around La Coipa village in Cajamarca, sourced through Finca Churupampa. It is creamy and approachable, with milk chocolate and red grape sweetness for espresso or filter-style brewing.

A washed Bourbon from El Progreso in Huaynapata, Cusco, grown at 2050 masl for green grape, orange, and chestnut notes.

An organic washed coffee from San Ignacio in Peru's Cajamarca department, grown by small-scale farmers in high mountain conditions. Catimor, Pache, and Typica varieties give it a sweet, full-bodied profile.

An anoxic natural filter roast from Peru with black grape depth, mango sweetness, and a delicate elderflower lift.

Peru - Anoxic Natural Filter Roast Coffee Lemon Verbena, Acacia Honey, Rose

A washed Bourbon from Peru roasted for filter, bringing tangerine brightness, stonefruit sweetness, and toffee depth.

A washed Peruvian coffee from the women of Cafe Femenino, roasted for espresso or filter. Chocolate, blackberry and maple syrup notes give it a smooth, syrupy sweetness that works black or with milk.

A washed Peruvian coffee created in collaboration with Size of Wales to spotlight the Wampis Nation campaign. The coffee is sustainably sourced and built around a clean, cause-linked Peruvian profile.

An organic washed Peruvian coffee from La Esmeralda in La Coipa, smooth and creamy with caramel, plum, and a hint of nutmeg.

A 48-hour fermented natural Caturra from Eli Espinoza in Alto Pirias, Cajamarca. Peach, grape, and honeysuckle notes show the sweet, expressive style he has developed through careful natural processing.

A black honey Red Catuai from Gregorio Espinoza at Finca Voller in Pasco, Peru. Red apple, citrus, and dark chocolate notes give it a sweet, structured cup.

A natural Marshel variety from the Chinguel family at La Lucuma in Cajamarca, Peru. Blackberry, white sugar and orange notes give it a bright, sweet profile from a farm known for its own Bourbon mutation.

Producer Merlith Cruz and Simon Brown Cultivar Geisha Process Washed - 72 hour Inoculated Mosto Location El Porvenir, Jaén, Cajamarca, Peru Altitude 1,950 - 2,050 masl Harvest December 2025 Expect notes of Lemon Curd, Mango, Bergamot Las Etíopes is a young 7-hectare farm in El Porvenir, high in Peru's Cajamarca region. Husband-and-wife team Merlith Cruz and Simon Brown bought the land in 2019 and planted the first trees the following year. The distinction of this lot lies in the meeting of old and new at every step. The Geisha itself is a heritage variety, grown on shaded slopes at high altitude and hand-picked the traditional way. The processing is anything but. In 2025 Merlith and Simon built a dedicated processing lab on the farm, fitted with stainless steel production tanks, bioreactor barrels and microscopes, and this Geisha is one of the first lots to come through it. The resulting cup is vibrant and juicy, fruity yet clean, classic yet exciting. A truly excellent example of classic Geisha fermented with modern technique.

An organic Peruvian decaf from the Negrisa family, sourced across Chanchamayo, Villa Rica, Pichanaki, and Satipo and Mountain Water processed for dark chocolate, toffee, and Brazil nut notes.

A washed regional blend from northern Peru, sweet and comforting with rooibos tea, red plum, and brown sugar.

A washed Caturra from Clever Delgado Torres in Huabal, Jaen, Cajamarca. Nectarine, red grape, and lime notes create a rounded Peruvian cup with juicy fruit and a clean finish.

An organic washed Peruvian coffee from La Esmeralda in La Coipa, smooth and creamy with caramel, plum, and a hint of nutmeg.

An anoxic natural Gesha from Joel Marin Mirez at El Cruce in Peru, grown between 1,700 and 1,800 masl. Passion fruit, mango and a boozy undertone make this a lush, fermentation-led filter cup.

A washed Peruvian coffee from the El Oso project, which links quality coffee with conservation in the highlands. Caramel, nutmeg, and dark chocolate notes create a sweet cup with gentle spice and a rich finish.

A washed Maragogipe from Peru, a variety known for large beans and prized cup quality. Blood orange, nectarine, and cola notes bring citrus clarity, stone fruit sweetness, and a complex caramel-like edge.

A washed, inoculated Peruvian lot made from Ethiopian Heirloom varieties. Citrus brightness and fresh mint give it a vivid, mojito-like profile.

A washed Peruvian coffee from the Andean highlands around Jaen in Cajamarca, combining Bourbon, Catimor and Typica grown between 1,700 and 1,900 masl. It reflects the region's smallholder farming traditions and high-altitude precision.

Unit Fourteen is a washed Peruvian coffee from the highlands around Jaen in Cajamarca, bringing together Bourbon, Catimor and Typica varieties. High elevation and smallholder production give it a clean, dependable profile for everyday brewing.

A dry anaerobic washed Geisha Inca SL9 from La Lucuma in Cajamarca, Peru, produced by Franco Huaches. Nectarine, white grape and magnolia notes make this a crisp, highly aromatic cup with vivid stone-fruit sweetness.

An anaerobic washed Typica from La Shapa in Cajamarca, Peru, produced by Elzer Garcia through extended fermentation. Whitecurrant, red plum and lime blossom notes give it a refined, softly acidic profile.

A washed Geisha and Marsellesa lot from Herber Bulege in Peru, roasted extremely light with almond, chocolate, and melon notes.

A natural Geisha from Jose Ludena in Peru, grown at 1650 MASL with plum jelly, grape, and fig notes.

An extremely light honey processed Geisha from Mi Reyna in Peru, grown at 1650 MASL with a focused dried pineapple profile.

An extremely light natural Geisha from Simon Brown and Merlith Cruz in Peru, with dried apricots, florals, and lychee liqueur.

A light natural Heirloom lot from Simon Brown and Merlith Cruz in Peru, grown at 1800 MASL with blackcurrant, peach, and Palma Violets.

An anaerobic washed Peruvian espresso from Ricardo Ccallo Olave at Pampa Blanco. Honey, bramble jam and brioche notes give it sweetness, fruit depth and pastry-like warmth.

A fermented washed coffee from Ebert Huaman at Finca Artemira in Cajamarca, Peru, grown from Caturra and Catuai. Orange, toffee, and almond notes make it classic, sweet, and balanced.

A washed Pacamara from Manuel Baca in Peru, grown high above the Lonya Grande valley. Sweet, floral and elegant, it brings back one of Yallah's favourite lots from the previous season.