Origin Story: Peru Tambopata — Coffee from the Edge of the Amazon
Discover the story behind our Peru Tambopata — a naturally processed single origin from the edge of the Amazon, with syrupy body and layers of red fruit, chocolate, and citrus.
Most coffee drinkers know Colombia, Ethiopia, Brazil. Fewer know Peru — and fewer still know Tambopata. But those who do tend to become devoted fans. This is a coffee that carries the character of one of the most biodiverse places on earth, and it shows in every cup.
Where the Andes Meet the Amazon
The Tambopata Valley sits in the Puno region of southeastern Peru, nestled between the Andes Mountains and the Amazon Basin. It's a landscape of extraordinary richness — rainforests, cloud forests, palm swamps, and the Tambopata River winding its way toward the mighty Amazon.
Coffee grows here at altitudes reaching up to 1,750 metres above sea level, in soils enriched by nutrient-rich volcanic ash. The combination of altitude, mineral-rich earth, and the region's unique microclimate creates conditions that are almost impossibly well-suited to producing exceptional coffee.
Indigenous Communities, Generational Knowledge
The indigenous communities of Tambopata have lived in harmony with this land for thousands of years. Their approach to farming is rooted in deep respect for the ecosystem — sustainable methods passed down through generations, working with the land rather than against it.
Cherries are hand-picked at peak ripeness during the harvest season from June to September, when the fruit has developed its full sweetness and complexity. This careful selection at the picking stage is one of the key reasons Tambopata coffee stands apart.
Natural Processing: Sweetness from the Source
Our Peru Tambopata is naturally processed — the whole cherry is dried in the sun, allowing the fruit's sugars and flavour compounds to slowly infuse into the bean over weeks of careful drying. It's a labour-intensive method that demands patience and precision, but the results speak for themselves.
Natural processing amplifies the inherent sweetness of the Tambopata terroir, producing a cup with a syrupy body and layers of fruit, chocolate, and citrus that unfold as you drink.
What's in the Cup
Peru Tambopata is a coffee of depth and complexity:
- Aroma: Floral and aromatic, with subtle hints of blossom and cane sugar
- Flavour: Sugarcane sweetness layered with smooth chocolate and bright citrus
- Body: Syrupy and rich, adding depth and complexity
- Finish: Notes of red fruit linger on the palate, leaving a clean and satisfying aftertaste
How to Brew It
Peru Tambopata's syrupy body and layered sweetness make it a natural fit for a cafétière or AeroPress, where its full character can develop. As a filter it's wonderfully clean and aromatic — a great choice for a slow, mindful morning brew. The red fruit notes become more pronounced as the coffee cools, so don't rush it.
Try Our Peru Tambopata
Available in 250g and 1kg bags, in whole bean, French press, filter, and espresso grinds. Small-batch roasted to order at our roastery.
