Peru Minca


Flavor Notes
Smooth, heavy body, medium acidity, and notes of chocolate, molasses, roasted almond, and light citrus.

Bean Profile
In the Quechua language of Peru, “Minca” refers to a particular camaraderie between farmers. While producers will hire help for the harvest, during the year, they depend on their neighbors. Groups will travel from farm to farm, accomplishing what needs to be done before moving on to the next farm. This idea of caring for the whole — this social bond — is known as Minca.

This delicious coffee is grown in the area between the Andes Mountains and the rainforest known as the ceja de selva, or, “jungle entrance.” It’s a region rich in biodiversity and with very asymmetrical topography, which creates different types of airflows that help coffee trees to flourish.

We loved this coffee from the first sample roast, and we’re confident you’ll enjoy it, too!

Origin: Peru; Chanchamayo and Satipo provinces, Junin.
Farm/Farmer: Various Smallholders.
Varietal: Caturra, Bourbon, Typica, Pache, Catimor.
Processing: Washed and patio dried.
Elevation: 3900-5700 ft.
Ships in a resealable, vented bag for extended freshness.
10 ounces or 5 pounds.
Whole bean only.

Roast Level
We source high-quality, specialty coffees, and we go to great lengths to roast each origin the perfect, appropriate amount to showcase the bean’s natural qualities and flavors. Our Roast Master, Maury McCown, strives to make sure you get the best the bean has to offer. All coffees are proudly roasted to order in South Texas.

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