Description

Coffee Tasting Notes 

This microlot coffee opens quite similarly to years previous, with the classic premium quality Peruvian coffee notes of sweet grain, caramel, and milk chocolate. As in past releases, we also taste malic apple acidity, but this year has more prominent notes of tartaric acid, which creates the impression of red grapes. We were excited to taste the much less typical stone fruit notes for Peruvian coffee like peach, apricot, and plum on the finish. 

About The Coffee Producer 

This is the fourth year we’ve featured a micro lot from the Rutas del Inca project. Given the prior three years, we are extremely happy, but hardly surprised, to taste Peruvian coffee of this quality from this collective.

The coffee is grown along the mountainous Eastern Incan Road, the longest, most extensive network in Pre-Columbian America, connecting roughly 20,000 miles of roads. Until recently, farmers in this region of Peru cultivated the potato, which is native to that area. Most lived in extreme poverty, but several NGO’s have been working over the past decade to help create a specialty coffee industry to bring jobs and money into the area.

The continued high quality of coffee from this collective is a testament to the impact continuous reinvestment of resources can have in coffee growing regions. We are happy to play a role in this process and hope you are as well.

How To Brew This Specialty Coffee

A medium grind and 204-206℉ water at a 1:15 brew ratio highlight the chocolate and butterscotch notes without overwhelming the fruit acidity

Varieties:  Caturra, Typica, Catimor

Processing Method:  Washed

Roast: Light

Altitude: 6500–6900'