Peru Tunki – Roasted Coffee
Tunki is a beautiful, vibrant bird that lives in the high-altitude forests of Andes. No wonder the farmers of Peru's Tambopata Valley named their plantation arabica after it – just as much as it's a pleasure to see a tunki, it's a delight to taste Peru Tunki. The rich sweetness of milk chocolate is complemented by the subtle tang of lime. Light like a feather, graceful like a birdsong.
Shipping methods
| Nizozemská pošta HD - zásilkovna | 1,00 € | |
|---|---|---|
 DHL |
4,90 € |
Ingredients
100 % ArabicaTaste & Crema
The Peru Tunki coffee captures South American coffee's sweetness, complexity, and harmony. Thanks to the medium roast, milk chocolate, and molasses notes stand out, which are gently accentuated by a drop of lime juice. The crema is light, compact, and smooth.
Origins
Tambopata in South American Peru is one of the wildest places in Amazonia. If you ever go to Peru, definitely visit this area. The Reserva Nacional Tambopata, a nature reserve established in September 2000 by President Alberto Fujimori's decree, will take your breath away. The untouched landscape, the size of the US Yosemite National Park, is covered in rainforest, intersected by many meandering rivers, and inhabited by hundreds of thousands of species of flora and fauna. Tambopata is full of lakes, wild beasts, colorful birds, rare plants. And nearby, of course, are the coffee plantations.
The farms are usually situated at around 1,700m, taking advantage of the high-altitude weather and fertile soil. However, it is very difficult for plantation owners and workers to get to the coffee trees. They often have to make quite a trek both to the plantation and then to the port to sell their harvest. In such conditions, they let the bushes grow as naturally as possible without the use of fertilizers or pesticides. However, all the sacrifice is compensated for by the great result of their efforts – plantation arabica of unforgettable taste.
For the local farmers, mostly members of the indigenous Quechua and Aymara tribes, it is advantageous to form cooperatives. Each family runs a small farm of around 2 hectares. When farmers join together, they can harvest, process, and market their coffee faster and better.
As you might guess, in the high Andes, coffee is harvested manually. Once the coffee cherries are brought down to the processing plants by workers, they are mechanically de-skinned in mills and then left to ferment for several hours. The released green coffee beans must finally be dried, spread out on terraces under direct sunlight, packed, transported, or taken away for sale. The result is top-quality coffee for which customers do not hesitate to pay a premium price. That is also why farmers manage to maintain a decent annual income, regardless of fluctuations in world coffee prices.
Benefits of coffee
Coffee packaging preview
Our quality aluminum packaging lacks any bold graphics, as we’d rather focus on the taste of our coffee. It always comes fresh thanks to degassing valve, which releases the gases that occur after roasting. Thanks to the hermetic seal, this container helps the contents further keep their freshness and protect them against humidity, light or foreign odors.
Instructions for preparation
Grind your coffee according to your preferred method.
Use 14ml of water per 1g of coffee. For 1 cup of coffee use 7g.
Add your coffee and cover with boiled water (95°C).
