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THE LABEL RANGE
Traceability: Region
Regional coffees of a solid and consistent quality thanks to strict requirements established over the years with trusted partners.
Quality
80+
Quantity
Important
Education points
10
LABEL
Llama

Quillabamba
Peru
Species
arabica
Harvest period
March to September
Process
Fully Washed
Purchasing
Directly
Boarding
Within 3 months after harvest for quality storage
GrainPro
For all the coffees except the Brazilian natures with strong rotation
Controlled processing and quality
Sensory profile
« A sweet nose with vanilla, chocolate and caramel. A full body against notes of coconut, almond and chocolate with a chocolatey length. »
Availability and prices: log in
THE LABEL RANGE
Traceability: Region
Regional coffees of a solid and consistent quality thanks to strict requirements established over the years with trusted partners.
Quality
80+
Quantity
important
Education points
10

ABOUT

Peru is the 8th largest coffee-producing country in the world and exports nearly 90% of its production. Its coffees are mainly the work of small producers employing certified organic farming practices. And this coffee is no exception. It comes from Quillabamba, a city located in the Cuzco region of southern Peru.This coffee label is a blend of red caturra, red bourbon and typica.
In the cup, there are coconut, almond and chocolate notes.

THE REGION OF Quillabamba

The Cuzco region, located south of Peru,has numerous coffee plantations of various sizes. The country ranks 8th worldwide in terms of coffee production and exports 90% of its production, most is certified organic. Coffee production is a key industry for the country and the main source of revenue for some 160,000 families. 80% of its farms, called "cafetales", are small properties covering less than 2 hectares.

Since the 1990s, the country's small producers have been operating as cooperatives and joined the fair- trade movement. Its fertile and widely forested land is ideal for coffee farming. Small Peruvian producers de-pulp their cherries themselvesusing exclusively wet processing methods, leaving only the parchment skin. They then dry the coffee before reselling their parchments to "pergaminos", who hull the coffee and create lots.

QUILLABAMBA

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