This coffee is produced in the department of Cajamarca , located in the Northwest of Peru . The process plant is in the town of Piura. Its cultivation is one hundred percent in Rain Forest. Peru's economy has historically been a reflection of its varied and complicated geography. Coffee is its main agricultural export product, it represents about 5% of the country's total exports, and it is also one of the products that exerts the greatest socioeconomic influence. Coffee arrived in America with the European immigrants from the beginning of the 18th century, who introduced its cultivation in Central and South America. Towards the middle of the 18th century, coffee was already produced in various regions of Peru for local consumption and export to Germany, Chile and Great Britain. The first coffee in Lima was opened in 1791. Today there are about 110,000 coffee growers, who occupy an approximate area of 330,000 hectares of production. The average size of each farm is two to three hectares. Most of these coffee growers are of indigenous origin and speak Spanish as a second language. COUNTRY: Peru REGION: Cajamarca (Jaén) FINCA: Several farms in the region ALTITUDE: 1,250 meters PROCESS: Washing TYPOLOGY: Specialty SCA: 83.75 ORIGIN: Piura VARIETY: 100% Rain Forest cultivation. Caturra, Catuaí and Catimor predominate. Coffee is a very delicate product. Upon contact with air it oxidizes and begins to lose its organoleptic properties; For this reason we give you some tips to keep it better: - Open the bag by the easy opening of the zip / zipper. Never above. Once you have inserted the coffee beans into the compartment of the super automatic coffee bean machine, carefully close the zip again. - Put the necessary amount of coffee for up to two days. The coffee keeps better in the bag with the zip closed than in the compartment or hopper of the coffee maker. - In the case of not having our super-automatic coffee machines, grind the coffee that you are going to use. Once the coffee is ground, the oxidation process multiplies by fifteen. That means it will lose its flavor and aroma much faster. - If you can, once you have opened the bag, store the coffee in a container with a hermetic seal or with a vacuum seal so that it has the minimum contact with air and minimizes the oxidation process. In our accessories section you will find products specially designed for it. - Never store coffee in the fridge. That will make the humidity of the coffee vary and that will also vary its organoleptic characteristics. In addition, coffee easily absorbs the aromas that surround you, we do not want our coffee to have unknown aromas or flavors ... - Never let the sun touch you. In short, store it in a cool and dry place, without sunlight and that does not touch the air.