Description
A fresh and tasty, direct trade and fully traceable Peru! Partnering with our friends behind Mexico’s Terruno Nayarita co-op (FincaLab), whose growing and traceability system are second to none. This offering is a unique one, a short ferment washed anaerobic. Say that five times fast! Basically this means it had a short aging period in a sealed, air-less environment before being washed processed. Leads to some very tasty beans (increased acidity, sweetness, slight fruitiness) without the fermented taste that the natural processing brings. Brighter and crisper with a slight fruitiness behind it. A very balanced and clean cup with a smooth and rich nutty/cocoa undertone. Once heck of a Peru coffee.
Unlike most co-op coffees, this is a single farmer micro-lot, grown by Cesar De La Cruz, and meticulously processed by COOPAGRY. Being a microlot, it is not screened for bean size, will have some smaller and larger beans mixed in. Good prep, low defect and wonderful tastes.
COOPAGRY is a forward-thinking organization founded to address the need for socio-economic stability in the region of Junín, Peru. Driven by complete transparency and a dedication to bottom-up traceability, they use cutting-edge FincaLab QMS technologies to ensure the highest standards in quality and sustainability. Their shade-grown coffees are both delicious and support forest biodiversity and conservation.
See full traceability along with more info here.
Tasting Notes: Best at light to medium roasts. This cup is nice and clean, brighter, with a medium body and a sweeter edge. A great year for Peru coffees. At the light roasts the cup starts on the citric side, which can be a little punchy, but will fade into a hint of soft fruit and balance with a pretty chocolaty cup with some nutty accents. The richer dark tones linger on the tongue more than the brighter fruitier tones, making it easier to drink than many lighter roast, brighter coffees. A nice medium roast will make anyone happy, cutting the more punchy brighter tones but not killing all the wonderful flavor diversity. Good balance and smoother, lower acidity – a good exotic daily drinker. Darker roasts work good but burn out a bit of the sweetness, the chocolaty factor sure compliments the toastier smoky tones of the dark roasts.
Roasting Notes: An easy bean to roast. If you like a little acidity and a more exotic cup profile, stick with the lighter roasts, just a little development past first crack. For most, getting a little closer to 2nd crack than first (medium) builds the body and chocolaty factor while producing a lower acidity cup. Darker roasts work for dark roast fans, but otherwise should be avoided.
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