Hinba Coffee Roasters

Peru Tesoro de Wari Coffee

(earns 35 Taste Points)
Quick Details
Flavours: Chocolate & Sugars Fruits Nuts & Spice
Notes: Cocoa Hazelnut Tangerine & Orange
Origin(s): Peru
Brightness of Flavours
Smooth & Gentle
Full Bodied & Rich
Balance of Flavours
Well Balanced
Coffee Specification
Roast Profile:
Processing Method:
Cupping Score:
More Information
Does this include caffeine? Yes, this product contains caffeine
Is this coffee available as pre-ground? Yes, pre-ground options available
Are there any specific product benefits?
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Story of Peru Tesoro de Wari Coffee

Tesoro de Wari is Spanish for “Treasure of the Wari”

The Wari was one of the most important prehistorical cultures in Peru which settled in the mountainous Ayacucho valley.

They were the first to implement terraces for agricultural purposes and also the first to use military force to conquer surrounding civilizations. They reigned over much of the highlands and coast of modern Peru with their empire expanding all the way to the forests of the Convención in Cusco.

The cultural centre was the city of Wari, which is now a massive structure of ruins covering about 15 square km. In 2017, archaeologists discovered the ruins of a huge Wari temple in the district of Vilcabamba in La Convención de Cusco. They believe it must have been a place where the Wari carried out rituals or that they used it as an astronomical observatory, due to the significance of its location.

The highlands along Vilcabamba are home to a group of small-scale coffee growers. These farmers produce their coffee surrounded by history, magic, ancient culture and breathtaking views.

This is a great all-round coffee, equally delicious as Espresso, Filter or French Press. The roasted hazelnuts, dark chocolate and orange really come alive, in a round body and balanced cup.

  • Flavours: Roasted hazelnuts, dark chocolate, orange, round body and balanced
  • Origin: Convencion, Cusco, Peru
  • Producer: Tesoro de Wari, small-scale producers based in La Convención de Cusco
  • Varietal: Typica, Caturra, Bourbon
  • Process: Fully washed and traditionally fermented for 16 hours
  • Altitude: 1300 - 1700 metres above sea level


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