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Arabica Peru MCM SHB comes from the CECOVASA organisation, which was founded in 1970 in order to organise direct export. It allows farmers to receive better payment for their work and to reduce the costs of coffee cultivation and processing. Most of the cultivations are localised in the Inambari Tambopata alley on the eastern Andes slopes, in south Peru.
This coffee is characterised by medium acidity levels and a very complex aroma, in which a raspberry sweetness is easily identified. The Peruvian coffee is very mild with a strong aroma of ripe citric fruits. It leaves a pleasant creamy taste in the mouth after drinking. Peru MCM SHB is classified to the low power coffee category, with low caffeine content, which means it can be consumed all day long.
The Peru MCM SHB coffee has been rated very highly for its unique taste and quality.
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