Keen - Peru FILTER [roasted 26/07]



Produced by 7 growers around Peru's capital city Puno located in the Alto Inambari district, Sandia. 


Caturra and Bourbon




1,800– 2,050 masl

Roast Profile


Tasting Notes

Notes of golden kiwi, raspberry, black tea, peach, hibiscus, red apple & brown sugar

Coffee Facts

This coffee is as fun to drink as it is to say. Notes of golden kiwi, black tea, hibiscus and brown sugar will make you feel like a condor, soaring above the Andes in Peru, where the people of the Alto Inambari village work tirelessly to preserve the surrounding area.

Flavour profile

Have you already said this coffee’s name out loud? Try it. Quiquira. Fun to say, right? Now imagine how it tastes… This cup gets fruitier and more fun with every sip. First, you’ll find the fragrant, exotic notes of fresh golden kiwi and raspberry, followed by the familiar loveliness of black tea.

This bean doubles down on this tea-like thing it has going on with popular iced tea flavours, peach and hibiscus, which add a lovely little floral flourish. It will make you feel like you’re flying high above the Andes, soaring like a condor, just chilling and taking in the scenery below. And if all of that wasn’t enough, Quiquira finishes strong and sweet with luscious notes of red apple and brown sugar. Truly a coffee to serve on special occasions. You know, like your birthday and Thursday mornings.

The story – the farm

Puno, the region high up on the Andes that also brought us Rosas Pata last year, is responsible for this delectable bean you have in front of you now. This Peruvian region is best known for its high altitudes and cold climate – which, incidentally, are perfect for cultivating coffee – and of course the majestic Titicaca lake. But that’s about to change, since the people of the Alto Inambari village have doubled down on producing an out-of-this-world bean that will surprise and delight with every sip.
Despite the rough terrain, families in Alto Inambari have managed to make agriculture their main source of income. The men, women and children of the region have been growing coffee for more than 50 years, working side by side, day after day.

Besides coffee, they also grow other products such as papaya, banana, hot peppers, citrus and avocado. And because these people follow the ancient Incan tradition of “minka” – which means they do community work for the benefit of the entire community – everything they do benefits everybody else and respects the conservation of forests and native flora, such as orchids and fauna such as the cock-of-the-rock (national bird of Peru).