Types Of Coffee

We source rare and distinctive coffee beans directly from the valleys prime coffee growing regions of Cusco (La Convención and Lares) We tactfully craft roast each coffee to order, and stamp the roast date on each bag of coffee to guarantee absolute freshness. All of our coffee comes in a Tri-laminated bag of 200 gr. 400 gr and 500 gr. (also available in Decaf).

*Strong Coffee Cusco.
Origin: La Convención Valley - Cusco.
Altitude: 1200 to 1650 a.s.l.
Varietal: Arabica.
Process : Pulped Natural and wash.
Roast: French type. “Second crack”.
Characteristics: Heavy body, low acidity, medium strong aroma.
     
*Coffee Exportation Cusco.
Origin: La Convención valley – Cusco.
Altitude: 1200 to 1650 a.s.l.
Varietal: Arabica.
Process: Pulped Natural and wash.
Roast: European type. “First crack”
Characteristics: Medium body, medium acidity and good aroma.
     

*Caracolillo Coffee.
This is an especial type of coffee bean, promising an even richer cup that strikes the perfect balance between richness and smoothness.

Origin: special blend from the Valleys of la Convención – Cusco (40%) and Chanchamayo Junín(60%).
Altitude: 1200 to 1650 a.s.l.
Varietal: Arabica.
Process: Pulped Natural and wash.
Characteristics: Medium body, high acidity and good aroma.

     
*Chanchamayo Export Coffee.
Kross’coffee is proud to offer a selected type of coffee that is quite famous in the European Market and has been awarded with many international prizes.

Origin: La Merced Valley, Chanchamayo – Junín.
Altitude: 1200 - 1620 a.s.l.
Varietal: Arabica.
Process: Pulped Natural and wash.
Roast: European type. “First crack”.
Characteristics: Medium body, high acidity and strong aroma.

     
*Fruity Coffee. (Cusco).
The sugars from the coffee cherry are re-absorbed by the bean as the cherry dries in the sun. We start the process with good cherry selection linked with careful methods of drying.

Origin: La Convención(Maranura) – Cusco.
Altitude: 1350 a.s.l.
Varietal: Arabica.
Process: Natural Sun dried.
Roast: American type. “First crack”.
Characteristic: Has a creamy foam followed by a distinct cherry note that carries into the cup a heavy body, low acidity and medium aroma
Brewing: We recommend use this type of coffee for special blends that helps to increase the foam on an Espresso machine.
  

     
*Villarica Coffee.
Origin: Villarica (Oxapampa) - Pasco.
Altitude: 1500 to 1700 a.s.l.
Varietal: Arabica.
Characteristics: Medium body, high acidity and good aroma.
     

*Decaffeinated coffee.
Using the “Mountain Water Process” (no chemicals are used). The green (not roasted) coffee beans are immersed in water. The water passes through a special filter which extracts the caffeine.

Origin: La Merced Valley (Chanchamayo) – Junín.
Altitude: 1450 a.s.l.
Varietal: Arabica.
Process: Pulped Natural and wash.
Roast: American type. “First crack”
Characteristics: The coffee doesn't lose its essential properties; the caffeine is extracted just at 99 %. It has a heavy body, low acidity and medium aroma.

     
*Superior Roasted Coffee.
As a result of a special blend of coffee, we are able to export torrefacto coffee.

The torrefacto process involves adding a 10% of sugar during roasting in order to glaze the beans. The glazed beans are then mixed with coffee to export beans.
This process is very common in the Peruvian Andes, Spain, France, Portugal, Costa Rica and Argentina. It is not followed in the rest of the coffee world.
It has a 74% Pergamino coffee beans and 16% of exportation Cusco & Chanchamayo export.

Origin: La Convención valley – Cusco.
Altitude: 1250 to 1650 a.s.l.
Varietal: Arabica.
Process: Pulped Natural and wash.
Characteristics: Heavy body, medium acidity and medium aroma
Brewing: dropwise coffee makers and coffee pots use the gravity to get a high performance and heavy body.  

   

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Contacts

Address: Pqe. Industrial C – 11 Cusco Peru
Phone: +51 084 262888
Mobil: +51 984 632507 Movistar
E-mail: prodmisky@yahoo.com
Website: www.krosscoffee.com