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, in the Yantile Valley.
This Peru is a microlot and carefully sorted, but the fudge and nutty notes make it a good choice for a medium to dark 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 orange flavor in it, as well as a little shortbread cookie and peach.
But I'm roasting it like an Indonesian coffee. I can take it just into the 2nd cracks and it's excellent here. Rich satisfying chocolate and nuts and smoky tobacco in the flavor. Or well into the rolling 2nd cracks, 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.
US Arrival: January 2023