Wand & Owl Coffee Co.
Highland's Keep | Peruvian Single Origin
Highland's Keep | Peruvian Single Origin
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Every keep has its secrets.
Highlands Keep is a Peruvian single origin from the Amazonas highlands: juicy, wild, and unapologetically fruit-forward. Intense chocolate and ripe stone fruit open the gates, followed by apple, plum, and a flash of pineapple that has absolutely no business being this good. Smooth body, long fruity finish, and the kind of layered complexity that reveals itself slowly, one sip at a time. Medium roasted. Built to last.
The Amazonas highlands don’t produce coffee like this by accident. Grown at high altitude in one of Peru’s most extraordinary and biodiverse regions, these beans carry the character of their elevation: bright, expressive, and impossible to ignore. Some keeps are worth storming.
As always, Highlands Keep is certified clean: mycotoxin-free, heavy metal-free, and yeast-free. Because extraordinary coffee shouldn’t come with fine print.
In the Cup
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- Flavor Profile: Intense chocolate, ripe fruit, apple, plum, and pineapple
- Roast: Medium roast / single origin
- Juicy and smooth, long fruity finish
- Origin: Peruvian Amazonas highlands grown
- Certified Clean: Mycotoxin Free · Heavy Metal Free · Yeast Free
Altitude & Processing
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1,500–1,550 MASL (meters above sea level)
Washed process with a controlled 12–18 hour fermentation, followed by 10–15 days of careful drying to reach 12% moisture. This method preserves the bright fruit character and clean structure characteristic of high-altitude Peruvian coffees.
Blend Composition
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Caturra, Catimor, Bourbon, Typica
A quartet of varietals well-suited to the Amazonas region’s high-altitude conditions. Caturra brings bright acidity and citrusy vibrancy; Catimor contributes resilience and clean sweetness; Bourbon adds fruit complexity and balanced acidity; Typica brings classic structure and clarity. Together they produce a coffee defined by vibrant fruitiness, smooth body, and an expressive, lingering finish.
Origin
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Peru, Amazonas
Sourced from the Amazonas region of Peru, where smallholder farmers cultivate coffee at high altitudes under rich, biodiverse canopy. The region’s unique microclimate, fertile soils, and careful farming traditions produce coffees of remarkable sweetness and fruit complexity.
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