Andean Trail Peru is a vibrant single origin light-medium roast grown in Peru’s Amazonas region, where smallholder farmers cultivate coffee at high elevations beneath rich, biodiverse canopy. Crisp mountain air, fertile soils, and careful washed processing help preserve the coffee’s bright fruit character and clean structure.
This roast brings notes of chocolate, ripe fruit, apple, plum, and pineapple into a juicy, smooth cup with a lingering finish built for early rises, winding trails, and coffee worth slowing down for.
ROAST
Light - Medium
FLAVOR
Chocolate, Ripe Fruit,
Apple, Plum, Pineapple
BODY
Juicy & Smooth
BEST BREW
Pour-Over, Drip,
French Press
Every Squatch roast has a story. Here’s what makes Andean Trail Peru stand out in a mug.
TASTING PROFILE
Light-Medium
A vibrant washed Peruvian with fruity fragrance and intense chocolate aroma. Flavors of apple, plum, pineapple, and red apple lead into a juicy, smooth body with a long-lasting fruity finish.
ORIGIN & REGION
Peru, Amazonas
Sourced from the Amazonas region of Peru, where smallholder farmers cultivate coffee at high altitudes under rich, biodiverse canopy. The region's unique microclimate, fertile soils, and careful farming traditions produce coffees of remarkable sweetness and fruit complexity.
ALTITUDE & PROCESSING
1,500-1,550 MASL
(meters above sea level)
Washed process with a controlled 12–18 hour fermentation, followed by 10–15 days of careful drying to reach 12% moisture. This method preserves the bright fruit character and clean structure characteristic of high-altitude Peruvian coffees.
BLEND COMPOSITION
Caturra, Catimor, Bourbon, Typica
A quartet of varietals well-suited to the Amazonas region's high-altitude conditions. Caturra brings bright acidity and citrusy vibrancy; Catimor contributes resilience and clean sweetness; Bourbon adds fruit complexity and balanced acidity; Typica brings classic structure and clarity. Together they produce a coffee defined by vibrant fruitiness, smooth body, and an expressive, lingering finish.
