Peru Coffee Beans

Peru Coffee Beans

SCA 85 Peruvian Coffee from Origin Coffee Lab (OCL)

SCA 85 | Caturra, Yellow Bourbon, Red Bourbon, Geisha, Typica, Marsellesa | Washed | Single Origin | 100% Arabica | 1600–1900m

This Peruvian coffee from Origin Coffee Lab is a vibrant, fruit‑forward cup with a smooth medium body and a lively, red‑berry acidity. It opens with juicy raspberry and red‑fruit tones, followed by layers of cane sugar sweetness and soft toffee. The finish is long, clean and distinctly raspberry‑driven, making it a standout example of the region’s growing potential.

A Growing Region on the Rise

Origin Coffee Labs established this comité four years ago, building on a close working relationship with producer Israel Contreras. In the early days, Israel would visit every two weeks—often bringing cuyes (guinea pigs), a traditional local delicacy. Today, instead of food, he brings something even more exciting: exceptional coffee that reflects both his skill and the region’s evolving identity.

Israel’s Pache mutation, known for its delicate floral character, has become something of a local legend, consistently earning praise on cupping tables. But his work is only part of a broader transformation. Through Origin Coffee Labs, farmers across the area have embraced best practices that have dramatically elevated quality. Their progress has been so rapid that many are now planting exotic varieties such as Geisha, with the first harvest expected next year—a milestone that signals just how far this comité has come.

Producers like Israel and Onias Guerrero embody the spirit of the region: humble, generous, and deeply committed to learning. Many members of the comité did not come from coffee‑growing families, yet they have quickly adapted to quality‑driven methods such as shade‑grown cultivation, selective picking, and refined washing techniques. With continued investment in infrastructure and training, this region is poised to become one of Peru’s most respected coffee origins.

Processing: Precision and Patience

The comité follows a meticulous washed process designed to preserve clarity and enhance fruit character.

• Floater Selection: Cherries are placed in floater tanks the day before depulping to remove low‑density fruit and ensure only the ripest cherries move forward.
• Depulping: The next day, the cherries are depulped, intentionally leaving most of the mucilage on the parchment to support a controlled fermentation.
• Fermentation: The coffee is fermented in tanks for 24–36 hours, with timing adjusted according to temperature and climate conditions. This careful approach helps develop the coffee’s signature red‑berry sweetness.
• Drying: Most farmers dry their coffee on raised tables, allowing airflow and even drying. Seeds are dried for at least six hours per day over 15–30 days, depending on weather. This slow, steady drying ensures stability, clarity and a clean cup profile.

A Coffee with Momentum

This lot represents more than just a delicious cup—it reflects a community in motion. With new varieties being planted, infrastructure improving, and producers embracing innovation, the comité supported by Origin Coffee Labs is shaping a new chapter for Peruvian specialty coffee. And if this harvest is any indication, the future looks incredibly promising.

Why you’ll love it

– Smooth, chocolatey comfort with a fruity twist
– A bright, uplifting acidity that keeps each sip interesting
– A meaningful purchase that supports women-led farming communities
– A versatile profile that works beautifully as filter, cafetière, or a lighter espresso
This is more than a coffee — it’s a celebration of craftsmanship, resilience, and the incredible women who make it possible. Every cup of Peru coffee beans is a reminder that great flavour and positive impact can go hand in hand

If you love these Peru coffee beans, you are bound to love our Kenya Zawadi Peabury Coffee Beans.