CUPPING: Dark chocolate, walnuts, maple syrup, medium body and balanced acidity
REGION: Northern Peru – Lambayeque, Cajamarca, San Martin, and Amazonas regions
PROCESS: Fully washed and sun dried
VARIETALS: Tipica, Bourbon, Catimor
HARVEST: April – September
ALTITUDE: 3,400 – 5,900 feet
Big, bold, deep, and mysterious. French roast is full-bodied and magnificent. Not only will you enjoy the best cup of French Roast coffee you’ve ever had, but you'll also be supporting the growing Fair Trade movement among the small family farms in Peru.
This dark roast transforms beans into a smooth, balanced perfection and the coffee you brew will never be bitter. I like this coffee best when I let a fresh-brewed cup cool a bit before I savor it. This roast is one of my most popular coffees, as it appeals to a broad range of coffee palates.