Peru
Peru HB Grade 1
| Region | Chanchamayo |
| Growing Altitude | 1200-1350 m.a.s.l |
| Arabica Variety | Caturra, Typica, Pache, and Bourbon |
| Harvest Period | June- August/ September |
| Milling Process | Washed, sun-dried |
| Aroma | Soft- floral aroma |
| Flavor | Caramel, cinnamon, cedar note |
| Body | Medium |
| Acidity | Cirtus acidity |
| Cupping Notes | Floral aroma, sweet notes, and silky body; well balanced |