As an origin, Peru has all the conditions necessary to produce world-class coffee: its high elevation, prominence of good varieties like Typica, Bourbon, and Caturra; and a quality-focused movement among smallholder growers, especially in cooperatives utilizing organic husbandry, is very encouraging for the future recognition these lots will deservedly receive. When you taste it, seek for a softer profile like a marriage of cocoa, lemon, toffee and caramel, almond, and soft fruit like plum or sweet cherry.
SCA score: 85;
Processing Method: Washed;
Farmer: San Jose de Lourdes;
Farm: Various smallholder farmers;
Altitude: 1700 – 1900 Meters;
Coffee Variety: Catimor, Caturra, Costa Rica, Typica, Bourbon;
Harvest Schedule: June – September;
Tasting notes: Sweet with tart citric acidity and a smooth mouthfeel, lemon and toffee flavor with a nutty aftertaste.