Perc Coffee

Peru Tag Team

Peru Tag Team blends two distinct lots from northern Peru's Andes. El Guayacán (San Ignacio) undergoes a hybrid process—dry-pulped cherries ferment 30–50 hours in open tanks before washing and solar drying, yielding sweetness with mandarin, Biscoff, and panela notes. El Palto, from the quality-focused Asociación Juan Marco, is naturally processed on raised beds for a bright, fruity profile of blood orange, apricot, and nougat. Together they create a balanced, multi-dimensional cup that showcases Peru's elevation and processing diversity.