TASTING NOTES

SWEET, CARAMEL, MILK

ROASTING

The process of applying heat to green coffee beans to transform it’s chemical & physical properties,  resulting in roasted coffee beans that can be brewed.

LIGHT-MEDIUM ROAST

Peru is known for producing balanced coffees, and this is no exception. We roasted this with our Balanced Profile to showcase its origin characteristics while giving it a little body.

REGION

Similar to Napa Valley or Burgundy for wine, the region where a coffee is grown can tell us a lot about the coffee.

CUSCO

Cusco is an emerging region in Peru, as it used to be dominated by a large cooperative that folded. Several new cooperatives are now present in the region, and they’re well positioned to produce excellent coffees. Many of the region’s farms are situated well above 2,000 meters above sea level.

PRODUCER

The farm & mill where the coffee cherry is grown & processed.

AMAYBAMBA

This lot comes from Amaybamba, one of the three towns in Cusco’s Inchauasi Valley that have a wet mill. Farmers in the area bring their coffee cherries here, where they are washed, processed and sorted into lots. Because Cusco isn’t a well-known region, the mills in the region aren’t as famous as those of some other areas. The Amaybamba mill, however, has produced some lots that could rival coffees from the world’s best-known coffee processing facilities.

PROCESSING

The method by which the green coffee bean is removed from the fruit & then dried & stored can affect the taste of the coffee.

WET PROCESSED (WASHED)

This selection is fully washed, or wet processed. In wet processing, beans are only dried after all the fruit on the bean has been completely removed. (Letting the fruit ferment first makes removing it easy.) This processing method:

  • Is the most common method used for coffee
  • Generally creates clean flavors
  • Produces a consistent profile

VARIETAL

Most wine drinkers know whether they prefer a Cabernet Sauvignon or a Merlot. Similarly, the Arabica coffee plant has several botanical varieties, each with unique taste characteristics.

BOURBON, TYPICA, CATURRA AND PACHES

This lot includes four different coffee varietals:

  • Bourbon and Typica, which are the two oldest coffee varietals
  • Caturra, which is a derivation from Bourbon and is known for produce good beans at high elevations
  • Paches, which is a local coffee varietal that grows well in Peru