Peru - Yambrasbamba

Region: Yambrasbamba, Bongará, Amazonas, Peru Processing: Washed, Wet Fermentation 18-22 hours Altitude: 1,800 - 1,900 MASL Varieties: Typica, Caturra Certification(s): Organic Roast Level: Light-Medium Cupping Notes: Honey Dew, Toasted Almond, Nutmeg Within the Alto Mayo protected forest lies Yambrasbamba. Alto Mayo, which spans the border between the San Martin and Amazonas departments of Northern Peru, is home to a huge cross-section of native Peruvian wildlife as well as some of the country’s last undiscovered coffee. The Alto Mayo Protected Forest protects the hydrographic basins, the wooded vegetation, the wildlife and the landscapes of the area. It’s altitude ranges from 800 m.a.s.l. - 3400 m.a.s.l. It is unique in its cloud forests and also is home to two indigenous tribes in the area: the Aguarunas and the Awajun. This forest is characterized by having several caves, lagoons, waterfalls and being home to many Amazon river tributaries. The longest of these is the Mayo