With each sip, you can experience Benjamin La Torre High-Quality Coffee's focus and energy. Our perfectly blended beans are farmed in Peru's Villa Rica region, one of eight districts in Oxapampa Province, Pasco Department.

Benjamin La Torre is an Arabica hard bean coffee cultivated at elevations ranging from 2200 to 5200 feet above sea level. Peruvian coffee has a strong body, low acidity, and aromatic taste with a distinct flavour of dark chocolate, tropical fruits, and caramel, leaving a sweet aftertaste.

Benjamin La Torre coffee cherry growers ensure quality at all stages, beginning with the harvest of coffee cherries. Only the best cherries survive after being washed and sorted in specially designed water tanks, where ripe cherries sink and undesired ones float. The outer layers are then swiftly removed to retain freshness using a sophisticated de-pulping process.

A fermentation process begins in fermentation tanks, releasing pulp and peel remnants. Timing is critical in avoiding overfermentation, which could endanger the batch. To get the greatest flavour, the grains are sun- and wind-dried for 14 to 21 days following fermentation.

What can you expect from Blue Arrow Coffee Roasters' Benjamin La Torre espresso blend? Coffee that has been washed has a light to medium body, noticeable citrous fruit aromas, and an acidic profile. Every drink is pure, and every sip is asthenic.

Discover the excellent flavour of Benjamin La Torre High-Quality Fermented Coffee Beans, grown in Peru, then delivered and roasted in Lennox Head, Northern Rivers, NSW. Experience a taste experience unlike any other. 

Blue Arrow Coffee Roasters is reimagining the coffee-drinking experience. Our beans go on an exciting journey that culminates in an exquisite taste. Enjoy the journey from seed to sip with Blue Arrow Coffee Roasters' Benjamin La Torre espresso blend.