Peru Quillabomba

Peru coffees tend to be cleaner and smoother than the other South American origins. And if you get the really good ones, they are very clean, and very low acid. Furthermore, organic Colombians and Brazils are hard to find, but organic Perus are fairly abundant. So abundant that there’s very little premium over the non-organic crops. Hence, Peru has become my recommendation to customers who want a South American coffee, and an economical option for those who want affordable organic coffee.

The big two South American coffee producers are Brazil and Colombia. Most of it quite bad -- the cheapest coffees on the market, and most abundant. Both are known for high acidity, and quite often a dirty aftertaste. Most of it ends up in French roast and commercial blends. But the Peru crop is a different South American coffee altogether. Peru coffees tend to be cleaner and smoother. And if you get the really good ones, they are very clean, and very low acid. Furthermore, organic Colombians and Brazils are hard to find, but organic Perus are fairly abundant. So abundant that there’s not much of a premium for organic certification versus the non-organic crops. Hence, Peru has become my recommendation to customers who want a South American coffee, and an economical option for those who want affordable organic certified coffee.

Peru is never terribly exciting or memorable, but this Peru Quillabomba is the best Peruvian that's crossed through our shop this year, making it a good economical choice. At a light roast (full city, 407 degrees) it's smooth and sweet and clean like I expected, but it also has this definite milk chocolate flavor in it. So mellow, so drinkable. Could sip on a coffee like this all day, but probably won't remember it the next day. Doesn't have any citrus notes in it, just chocolate, and maybe a little walnut. Very nice.

So you can take it just into the 2nd cracks and it's mellow here too, and still interesting, still drinkable. I like it better lighter, but it's good either way.

Take it to the rolling 2nd cracks and you have a creamy chocolatey espresso, or a caramel french roast coffee. Starts to lose a little bit of body, but you can blend in a little Indonesian coffee to compensate for that if you want, or just add some cream.

We carry Peru Cafe Succhia as much as possible, but the quality of the beans this year were just tough to stand behind. The Quillabomba is a much nicer looking bag of beans.

US Arrival: October 2016