The NO.17 is reserved for various Peru coffees that offer syrupy sweetness and soft acidity. The general Peruvian coffee profile is one that is clean, sweet, and relatively heavy bodied, and it is believed to be defined by its mountainous terrain and its native trees that shade the growing coffee.
This particular Peru coffee is grown in the state of Cajamarca between the ranges of 1250 and 1800 masl. Cajamarca is known for extremely well organized small farms that belong to a larger producing organization that provide technical help, training, loans, and community development. This support and strict quality control implemented by these organizations gives sustainability at origin, and the dedication is present in the cup. This coffee has pronounced sugary sweetness reminiscent of hazelnut and molasses, as well as clean and delicate acidity in the form of dried cherry and red apple.