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Green Unroasted Coffee

Organic Peruvian



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Fair Trade Certified Kosher Certified USDA Organic Certified


Our Peru coffee has a unique sweetness and spiced flavor profile that can be achieved by roasting to a medium to medium-dark roast level. In addition to being extremely balanced and flavorful in the cup, this coffee is also USDA Organic and Fair Trade certified.

Organic Peruvian - Green Unroasted Coffee
Green bag of unroasted Organic Peruvian coffee.


1550 masl

It’s not just about where coffee grows but how high up it grows. Flavors become lighter and more complex the further from sea level a coffee grows, going from earthy to sweet to nutty citrus and chocolate to spiced wine and fruits.


Precipitation, temperature, and humidity have a lot of say in a coffee’s maturation, overall flavor, and quality. Many coffee-producing countries are either primed for growing success or use alternative methods to improve their ecosystem.


762 - 1524 mm


18℃ - 27℃




A coffee’s process describes how the seed (aka the coffee bean) is separated from the coffee cherry. Popular methods include washed, dry, and honey, but there are many other processes that put special emphasis on different aspects of these methods.

The washing process


Fully washed
The drying process


The varietal type


Caturra, Typica, Bourbon Catimor


Harvest and export times are based off when a particular coffee will be at its peak quality. Cherries picked at the start of the harvest season tend to be underdeveloped, and those picked at the end are often overdeveloped, so producers aim for that sweet spot in the middle.


June - Nov


July - Dec
Coffee farmers smile with coffee cherries in Peru.


From its abundance of shimmering beaches to the Andes and Amazonian jungles, Peru’s landscape is among the most diverse in the world, sporting several different climates to boot. Located in the remote province of Rodriguez de Mendoza in northern Peru, Aprysa is growing top-shelf coffee with a holistic approach, and we are lucky to be working with them.

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