Color Roasters

Color Coffee Roasters is the culmination of years of obsession, backyard tinkering, and the desire to spread the gospel of great coffee.

Color Flag Ship Store & Roastery: Located in beautiful Eagle, Colorado.

Free shipping for Domestic orders over $50.

Peru Vilcaniza

Regular price $ 16.00






ELEVATION 1800 - 1900 MASL

This wonderfully delicious coffee comes to us from the Alto Mayo protected forest in Northern Peru. All members of the CO-OP grow organically with the preservation of the forest and the area’s biodiversity as a top priority. Flavors of dried mango, toasted sugar, chocolate ganache, and peach tea.


NET WT. 12 OZ. (340 GRAMS)

From our importer:

The Alto Mayo protected forest spans the border between the San Martin and Amazonas departments of Northern Peru. It is home to a large cross-section of native Peruvian wildlife and some of the county’s last undiscovered coffee. We were initially introduced to the area as part of the Alto Mayo Conservation Initiative funded by Conservation International in an attempt to save the native coffee production. COOP- BAM, established in 2014, stands for Cooperativa de Servicios Múltiples Bosque del Alto Mayo. e Alto Mayo Conservation Initiative helped to create the cooperative. Today, COOPBAM has over 203 members. is cooperative focuses of battling deforestation and protection of this native forest. e project targets co ee producers in the protected area to raise awareness and help them move towards a more environmentally sustainable future. Creating an organic and fairtrade certified coop has allowed for new job opportunities, not only in coffee but in deforestation programs. ey have helped improve access to education and healthcare. Within the coop, there are four committees who are dedicated to women’s rights.

In Bongará, the harvest season begins in July and ends in October. e bio-diverse clay textured soil on these farms bear fruit of both Caturra and Typica coffee trees. e soil is replenished with Bokashi style fertilizer and prepared with food waste, coffee pulp, sugarcane stalks, and guano from the islands. e average age of the trees is 5-years old, with the oldest being 8. After depulping, cherry is transferred into wooden basins to ferment on the same day. Once fermentation is completed, parchment is washed with clean water, then placed onto raised beds under a roofed structure with transparent sheeting. Moisture content and water activity are constantly monitored and dried to 10.5%-11% and 0.57 aW.


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