Black – Peruvian Coffee is an specialty coffee 100% Arabic, with beans coming from the eastern Andean gradient cultivated between 1200 to 1800 meter above sea level, getting special features of flavor, aroma, acid hints with fruit and floral notes to allow you enjoy the best of peruvian coffees.

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The taste of Coffee describe the general sensations and perceptions of any evaluated lot defining aromatic characteristics mixing many features like body, fragrance, acidity and post flavor. Black – Peruvian Coffee is a specialty coffee getting an score between 82 to 84 points according SCAA (Specialty Coffee American Association) scale.


A balanced coffee may be complex, but does not have any overwhelming flavor or aroma characteristics. For example, Yemen Mocha is typically bold and flavorful, but is also well balanced. In contrast, Kenya AA, generally has a dominating wine-like fruity flavor. A well balanced coffee has flavors that can be sensed evenly across the tongue. Blending several different coffees together, if done correctly, can create a flavorful and balanced coffee. Balance, however, is not necessarily a positive taste attribute, since some people prefer coffees with particularly strong flavor distinctions.



The taste of brewed coffee vapors released after swallowing. Also called “finish”, aftertastes can be chocolate, burnt, spicy, tobacco, tangy, etc. Our coffee has a “finish” with floral notes, malt, chocolate and good balance.



The physical mouth feel and texture of a coffee. Full bodied coffees have a strong, creamy, and pleasant, mouth feel. A coffees body (light, medium, or full) is its thickness due to the amount of dissolved and suspended solids and oils extracted from the coffee grounds, and may range from thin and watery to thick and creamy. Our coffee has 2 different body levels, inside of dark roasted you will find a good and intense of creamy body.



Acidity, used as a coffee term, refers to bright, tangy, fruity, or wine-like flavor characteristics found in many high grown Arabica coffees. Coffee with high acidity is described as acidy, which has nothing to do with amount of acid, or pH. Coffee actually has a relatively neutral pH of between 5 and 6. When green coffee is stored for more than a year it will have a perceptible loss of flavor and acidity. Also, acidity is reduced as coffee is roasted darker. Our coffee with medium roasted level has a good performance of citrus notes for every lover of high quality coffees.



Coffee aroma is the fragrance of brewed coffee and is closely related to coffee flavor. Without our sense of smell, flavor would be limited to the tongue senses of sweet, sour, salty, and bitter. Many nuances of a coffee are reflected in the smell, or “the nose”. Subtle floral notes, for example, are experienced most clearly in the aroma, particularly at the moment when the crust is broken during the traditional cupping process. Typical coffee aromas include floral, winey, chocolatey, spicy, tobaccoy, earthy, and fruity.

Coffee aroma is also experienced after drinking the coffee when vapors drift upward into the nasal passage. This “retro nasal” aroma is responsible for much of a coffees aftertaste. A coffee’s aroma is highest shortly after roasting and then declines rapidly. Coffee freshness, including aroma, can be maintained for months if placed in proper storage immediately after roasting.

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Cupping and sensations of Black Peruvian Coffee

The cupping coffee is the practice of observing the tastes and aromas of brewed coffee.[1] It is a professional practice but can be done informally by anyone or by professionals known as "Q Graders". A standard coffee cupping procedure involves deeply sniffing the coffee, then loudly slurping the coffee so it spreads to the back of the tongue.