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 a fermented taste that the natural processing brings. Brighter and crisper with a brighter fruitiness balanced 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: This cup is nice and clean, a little fuller bodied and smooth with a sweeter edge. A great year for Peru coffees; the cup starts just a little citric, fairly low acidity only detectable at the lighter roast points, a little hint of soft fruit but mainly a pretty chocolaty cup profile with some nutty accents. Lighter roasts one can find a hint of caramel if you get lucky, and leans on the nuttier side, little citric will poke out. A nice medium roast will make anyone happy and provide good balance and smooth chocolate tones, low acidity – a good 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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