Peruvian coffees tend to be cleaner and smoother than the other South American origins. This one is a single farmer microlot in the Cusco region, by the Valle Inca co-op, in the Yanatile Valley.
This Peru was grown by Julian Bellota Aguilar and was carefully sorted, but the candied citrus, raspberry, pie crust, and chocolate notes make it a good choice for a medium to light roast bean. Keep your expectations in check, as Peru is never terribly interesting, but at a light roast (30-40 seconds past the end of the first cracks) it's got a lot more going on than you would expect. One of the most complex Peruvian beans we've seen come through.
You certainly can roast it dark. It's an above average French Roast and an above average medium roast, but for the price on it, it's a little bit of a waste to burn most of the complexity out of it, so I'd recommend it keeping it 30-40 seconds past the end of the first cracks to really appreciate the work and time that went into this coffee.
US Arrival: January 2023