Description
In Peru, the bulk of production comes from small farms owned and managed by indigenous people who follow organic farm management practice attuned to their cultural connection with the land. Producers typically cultivate coffee on just a few acres of land intercropped with shade trees, bananas, corn, and beans. They carefully harvest and sort cherries before depulping, fermenting, washing, and drying the coffee using their own micro-mills.
While producers design farm management and post-harvest solutions to fit their needs, they also need a strong alliance to bring their coffee to the international market and earn fair prices. Aroma del Valle, an organization established to assist small producers access the specialty coffee market carries out activities that often go unnoticed but are crucial for small producers. Investments for basic infrastructure needs, like road improvements, establishing local warehouses, and preparing coffee for export are all coordinated through Aroma del Valle, which ensures traceability and quality control throughout the post harvest process. Aroma del Valle also helps farmers navigate the organic certification process.
Tasting Notes: A nice and clean cup of Peru coffee! Lovely daily drinker. Lighter roasts show hints of lemony acidity and floral notes, on the sweeter side. Pulls some balance with nutty & chocolate tones but fairly faint at the lighter roast points. Medium roasts mute up most of the acidity and floral tones, bringing out much more of a chocolaty cup profile with a little nuttiness in the aftertaste, still a nice sweet edge to it. Very smooth cup with a medium to full body. Darker roasts are still very smooth but become much more semi-sweet and smoky with dark chocolate lingering in the aftertaste.
Roasting Notes: Medium to dark roasts are the way to go. A nice medium roast makes for an excellent daily drinker, smooth, sweet and balanced. Darker roasts work well if you need a little heft in the cup.
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