TASTING NOTES

CHOCOLATE, NUTTY, SMOKED CARAMEL

ROASTING

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

MEDIUM-DARK ROAST

Peruvian coffee is now in season and arriving along with other South American Coffees. This coffee was grown in the northern region of Cajamarca and collected from many small farms on the steep slopes of the Andes Mountains. The consistency and quality was visually evident when we inspected the coffee we have received. This indicates that many farmers and millers worked together with an expert level of care and craft to produce this coffee.

REGION

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

Jaén, Cajamarca

PRODUCER

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

Various Smallholders

Peruvian coffee is now in season and arriving along with other South American Coffees. This coffee was grown in the northern region of Cajamarca and collected from many small farms on the steep slopes of the Andes Mountains. The consistency and quality was visually evident when we inspected the coffee we have received. This indicates that many farmers and millers worked together with an expert level of care and craft to produce this coffee.

PROCESSING

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

Fully Washed

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.

Caturra, Typica, Catimor, Mundo Novo, Pache