Peru

Peru grows coffee between 1,200 and 2,000 m. The harvest comes later than in Central America: from April to September, with the peak between June and August. Almost everything is processed in washing.

An important part of its production has ecological certification, which distinguishes it from other sources. In the cup it is usually soft and sweet, with nuts, chocolate and a citrus touch.

• Cajamarca, Amazonas and San Martín: the northern cafeteria.
• Junín, Cusco and Puno: the center and the south.

It is a good daily coffee: friendly, without edges and easy to prepare. It goes well in drip coffee maker, French press and moka, and holds the milk smoothly.

If you find a lot of specialty, try a clearer tweet on V60. You see, behind that quiet profile, there's more fruit than it looks. And if you're looking for green coffee at a good price, it's one of the origins where it's easier to find it.