Chocolate, Cinnamon, Malt

Peru Sandia Valley Organic

12.0 oz

Sale price Translation missing: en.bold_`price $12.00 Regular price $12.00

Cupping Notes
This regional Charuyo coffee has an up-front sweetness in the dry fragrance, with a smell of toasted sugar, almost like toasted marshmallow, and a note of almond as well. A toffee sweetness builds in darker roasts and nears 'brooding' with hot water. The wet grounds have a simple, yet sweet, smell of marzipan - that sweet culmination of honey and almond meal. It's strong and pleasing, and the break lets off an ever so slight note of dried wildflowers. Chocolate and cocoa are definitely central to this coffee's profile - think Mexican hot chocolate with cinnamon and a bit of malt powder. It has an inky body, which carries the chocolate aspects well. Fruited notes are there, but a little difficult to decipher at hotter temperatures. A bit of red apple comes to the surface in the cooling cup, also defines the acidity, and is more prominent in the lighter roast levels. This coffee is sweet, straightforward, and a great brewed coffee. It makes a fantastic espresso too, with 'classic' chocolate sweetness and such a creamy mouth-feel.

Roast Recommendations
Full City is ideal, but it holds up well through Vienna. The enhanced candies roast profile will truly set this coffee apart.

Wet Process

Bourbon, Caturra, Typica

Grade & Appearance
SHG; .2 d/300g; 15+ screen