Bolivia

Overall, these are delicate, bright coffees, the classic clean cup, and aromatically sweet. They have subtle fruit flavors, like pear, apple, apricot, tangerine, lemon. They can develop roast flavors that are malty, mild chocolate, nutty, caramelly and honeyed. The best flavors really emerge as the cup cools, and don't diminish but actually grow in intensity. Bolivia has all the ingredients to produce great coffee, especially in terms of altitude and seed stock. Much of the production is traditional Organic farming practice, with a lot of the co-ops certified Organic and some Fair Trade also. Germany and Holland have been buying these coffees heavily for years.

Peru

Peruvian coffees are grown very high in the Andes Mountains. This exceptional altitude creates a coffee with bright effervescent snap, gentle sweetness, and nice medium body. Peruvian coffees are not as well known in the coffee world as are their other South American neighbors, Brazil and Colombia. Peruvian farmers are usually very primitive and cut off of the trappings of the modern world. In a way maybe this is one of the reasons why the organic Peruvian coffee is still among the best in the world and still known for its famous flavors of coffee.