Peruvian coffees tend to be cleaner and smoother than the other South American origins. This one is a microlot in the Cusco region, by the Valle Inca co-op, grown specifically by farmer Julio Sucauca.
This Peru is one of the most complex that's crossed through our shop, making it a good choice for a light roast bean. Keep your expectations in check, as Peru is never terribly interesting, but at a light roast (20 seconds past the end of the first cracks) it's smooth and sweet and clean like I expected, but it also has this definite milk chocolate and blackberry flavor in it, as well as a little shortbread cookie and peach. The acidity on it is a little bit prickly, and it's honestly quite nice, and the aftertaste is definitely pleasant
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 chocolaty espresso, or a caramel-hued 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.
This is the most expensive Peruvian coffee we've ever bought, and admittedly it's a bit overpriced. But it's also the BEST Peruvian coffee we've ever bought, traceable, organic certified, and supporting better specialty coffee out of Peru. So it is what it is.
US Arrival: February 2020