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Mandarin. Shortbread.

Regular price 14.50 €
Regular price Sale price 14.50 €
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Origin: Cajamarca, Peru
Roast: Espresso
Producer: Aromas del Valle
Altitude: 1500-2100 Meters
Varietal: Catuai, Caturra
Process: Washed 

The beautiful city of Cajamarca is nestled high up in the Andes, in a region once home to the Incas. The surrounding highlands offer the perfect environment for growing great coffee and the Aromas del Valle cooperative has made it their mission to showcase it.

The Cup

Aromas del Valle stands out with a bright and refined cup. Notes of mandarin and lemon awaken the palate. As it cools the smooth sweetness of shortbread and dried apple appear, with floral notes of jasmine and coffee blossom that shine through and add complexity.

About The Farm

Cooperativa Agraria Aromas del Valle is a farming cooperative focused on producing the finest Peruvian coffee. With 283 producers, farms are normally around 1-3 hectares and family-run. Despite the ideal natural environment, in the past many smaller coffee producers in Peru lacked the infrastructure to make the most of their terroir. Aromas del Valle is on a mission to change that: They offer technical support and create economic sustainability by introducing higher standards, whilst giving access to the international speciality market. Being part of Aromas del Valle, farmers are able to invest in their production and create microlots or improved community blends.

The cooperative is committed to the environment: respecting the harmony of ecosystems and maintaining organic farming techniques from generation to generation. Projects are in place that transition the coffee value chain to a more sustainable model to benefit the coffee producers. Quality improvements are made through technical assistance, organic fertilisation, post-harvest training and supply chain infrastructure.

The Process

The Aromas del Valle harvest takes place from May to October. Farmers have their own processing facilities, where pulping, fermentation, and washing takes place. After pulping, beans are fermented for 15-48 hours and then dried for 12-25 days, depending on the weather conditions at the time.

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