Peru — SHB (Strictly Hard Bean)

Origin: Various Regions (Chanchamayo, Cajamarca, Amazonas)

Profile: Balanced, Buttery, and Naturally Sweet

Peruvian SHB (Strictly Hard Bean) is a high-altitude coffee grown in the lush, mineral-rich soils of the Andes, typically at elevations above 1,350 meters. Because it is grown in high-altitude shade, the maturation process is slowed, resulting in a dense (hard) bean that is packed with sugars and a clean, refined acidity.

Peru has become a world leader in organic production, and their SHB grade reflects a dedication to traditional Washed (Wet-Processed) methods. This produces a “classic” South American profile that is more robust than a Mexican SHG but smoother and more buttery than many Central American beans.

Flavor Experience

Body: Medium and notably creamy/buttery.
Notes: Rich toffee and milk chocolate base, accented by hints of sweet citrus and walnut.
Acidity: Medium and crisp—similar to the acidity of a crisp red apple.
Finish: Smooth, clean, and sugary.

Best Enjoyed As

Peru SHB is an exceptionally versatile “workhorse” for specialty roasters:

Organic-Focused Blends: Its clean, chocolatey profile makes it the perfect base for organic-certified espresso or drip blends.
Medium Roast Filter: Highlights the buttery mouthfeel and toffee sweetness.
AeroPress: The pressure-based brewing brings out a deeper, syrupy caramel quality.

Decoding the Grade (MC / JKT / KM)

The additional markings in your query refer to the specific sorting and bagging standards:

MC (Machine Cleaned): Indicates that the coffee has undergone rigorous mechanical sorting to remove stones, twigs, and defects.
JKT (Jute): Confirms the coffee is packed in traditional high-quality jute bags for breathable transport.
KM: This is often a specific Exporter’s Mark or a regional designation (like “Kilometer” markings or specific cooperative codes) used to track the traceability and quality control of the lot.