Peru Amazonas Specialty Espresso Coffee from Pona & Goña

This exceptional espresso coffee comes from the remote villages of Pona and Goña in Peru’s northern Amazonas region, a landscape renowned for its dense rainforest, rich biodiversity, and ideal growing conditions for high‑quality specialty espresso beans. Grown at elevations between 1500–2000 MASL, the cool temperatures and fertile soils help develop dense, complex coffee ideal for espresso brewing — delivering clarity, sweetness, and a refined cup structure.

Produced by 250 smallholder farmers, part of a larger collective of 400 producers, this coffee reflects the strength of community‑driven agriculture. These farmers share knowledge, refine their craft, and work together to ensure consistent quality year after year. Their deep connection to the land drives a commitment to sustainable and ethical farming practices, resulting in espresso coffee that is both flavourful and responsibly grown.

Processed using the fully washed method, this lot offers the clean, bright profile that espresso lovers appreciate. Cherries are de‑pulped, fermented, washed, and dried to create a cup that is balanced, sweet, and expressive — perfect for both straight espresso and milk‑based drinks.

The producers are Rainforest Alliance (RFA) certified, ensuring their farming practices protect ecosystems, promote biodiversity, and support the wellbeing of workers and communities. Their dedication preserves the delicate balance between coffee cultivation and the Amazon rainforest, producing espresso coffee that is as sustainable as it is delicious.

Expect a vibrant, structured espresso with excellent clarity, smooth sweetness, and a flavour profile shaped by altitude, tradition, and the rainforest itself.

Tasting Notes

A cooperative‑grown classic with vanilla, stone fruit, and full‑bodied sweetness. Expect a rich, full‑bodied espresso with notes of vanilla, pear, peach, and plum, supported by a rounded stone fruit acidity and a lingering toffee finish. Perfect for those who enjoy a sweet, structured, and expressive espresso profile.

Origin Detail

• Origin: Peru
• Region: Pona & Goña, Amazonas
• Producer: 50 farmers (collective of 400)
• Varietal: Bourbon, Typica, Caturra & Catimor
• Altitude: 1500-2000 masl
• Process: Fully Washed
• Roast Level: Medium (Optimised for Specialty Espresso)
  

Brew Guide

• Dose: 22.5g
• Yield: 40ml
• Time: 30–32 seconds

Roasted in Ravenhall

Roasted in Ravenhall, West Melbourne and delivered fresh. Specialty coffee, made for people who care about quality.