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Puno, in Peru’s far south near the Bolivian border and Lake Titicaca, grows coffee in highlands such as the Sandia valley.
Puno, in Peru’s far south near the Bolivian border and Lake Titicaca, grows coffee in highlands such as the Sandia valley.
Its cool, high-altitude conditions yield a delicate, floral cup of stone fruit and black tea with bright acidity.Output is modest, but it produces fine organic lots.
Puno's coffee grows on steep highlands such as the Sandia valley, where the Andes drop toward the Amazon. High altitude, strong sun and cool nights sharpen the quality of the acidity and the complexity of the aromatics. Remote, hard-to-reach land has long meant near-organic, low-input farming.
To highlight its bright, floral acidity and tea-like finish, brew it clean at a light-to-medium roast. Use paper drip at 90–92°C and enjoy the fruit sweetness that opens as the cup cools.
Brings out mild acidity and sweetness. Cooler extraction is the trick to a clean cup.
A weighty take on the chocolate and fruit flavors.
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