Peruvian Arabica coffee has been cultivated now for around 50 years. The plantation is situated in northern Peru at high altitudes which gives it the ‘SHB’ status. SHB stands for ‘Super Hard Bean’, this is when the elevation stints growth of the bean and prolongs the process of maturity. The combination of altitude and shade-grown conditions allows the coffees to mature at a slower rate, allowing the natural sugar present in the beans to develop more fully and, as a result, create flavours that are richer.
The MCM coffee is distinguished by a pleasing sweetness, and is popular as a medium or dark roast. There is a citrus fruit acidity present and the natural low caffeine content of this bean means you can drink all throughout the day! After the tart acidity, there is a creamy finish that coats the mouth. Perfect for an afternoon brew! It is roasted fresh in small batches and available beans or ground.