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Amazonas Yambrasbamba
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Coffee

Amazonas Yambrasbamba

Overview

Notes Peach rings, orange juice, shortbread Varieties Typica, caturra, catimor, bourbon Elevation 1800-2000 masl Process Washed
Size
Quantity

Description

The Coopbam cooperative represents some of our oldest relationships in the northern Amazonas region of Peru, where the communities of the breathtaking Alto Mayo forest are producing vibrant, elegant, coffees whose sweetness is unmatched in the region. This lot from the Perla del Imaza subregion is an absolute sugar bomb, juicy and lively with flavors of fruit candy and shortbread cookies.

Background

Yambrasbamba, home to Perla del Imaza, is a small and vibrant community in one of the highest subregions of Amazonas. The harvest season runs from July to October. To maintain soil health without chemical intervention, producers use Bokashi-style fertilizer—a nutrient-rich ferment made from food waste, coffee pulp, sugarcane stalks, microorganisms from fertile forest soils, and island guano. The processing is equally meticulous: after depulping, the cherries are transferred into wooden basins for fermentation. Once complete, the parchment is washed with clean water and moved to raised beds. These beds are housed under roofed structures with transparent sheeting, allowing for controlled, even drying while protecting the coffee from the forest’s humidity.

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