There are more than 110,000 coffee growers in Peru, most of whom are indigenous to these landscapes and speak Spanish as a second language. The average land-holding farmer lives on two or three hectares, hours away from the comforts of electricity and running water. The tradition of micro-wet-milling has protected Peru's water resources from the devastating effects of river-polluting pulping factories. After processing their coffee, most farmers hike their beans by foot or mule into the nearest town—a trip that can take anywhere from thirty minutes to eight hours.
Peru is known for the consistent cupping characteristics of its commercial grades, and also offers differentiated coffees of high quality, traceability, and certification. Offering a nutty and cocoa taste, these coffees have medium acidity and fair body, with pleasant clean flavours.
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