The journey of Peru coffee excellence has been slow and long.
It might surprise many coffee lovers that Peru has been producing exceptional lots for a long time.
Like Mexico, Peru embarked on a program to lift from it's position as a "great blender" into something of substance and point of difference.
Organic and Fairtrade certifications have been one of the primary improvement initiatives undertaken by many Peru coffee farmers.
Peru produces quite a fair bit of Organic coffee due to the difficulty with terrain and infrastructure, so farmers rely upon organic techniques instead of pesticides and fertilizers.
The classic Peru cup is soft and rewarding. It has a lot of sweetness and a clean, rounded chocolate finish. For these reasons, Peru coffees have often been the essential blender or used in place of a Brazil as the foundation in a quality blend.
Unlike other origins that have systematically run continuous improvement programs to lift quality, many Peru farms already had inherent high quality practices, but their crops were blended with inferior grades to lift the volume standard for export quality.
We remember back in 2007 that some of the best coffees in our portfolio where Peru MCM's. These were easy drinking, smooth, rich and refined - very popular with our customers at the time.
The key with Peru coffees is finding the quality lots before they get sold into the mass volume blenders. This is becoming easier these days and it's not unusual for coffee companies to source really great quality Peru coffees and base their premium blends around these Peru beans.
One of our regular brokers tipped us off early to inform us on the quiet that a cracking good Peru Organic had been sent in for pre-shipment sample.
This coffee was really rocking the socks off the broker's tasting and QA group and they secured the shipment.
We loved this coffee for it's rich complexity. There are mixed spices, caramel, toffee, vanilla, hazelnut and swiss chocolate all swirling around in a perfect harmony of flavour and balance.
From the Cooperative de Seviceios Sol & Café Ltd, from the Cajamarca region this coffee cupped at 85 points but we think it rank a bit higher as our production roaster has developed a superior roast profile than what can be achieved in a sample roaster.
I roast this coffee to a medium depth that ensures adequate bean development for espresso extraction.
Perfectly matched for milk-based espresso - cappuccino, latte, flat white.
This coffee is a certified Organic micro lot and features a delightfully balanced lemon citrus acidity.
A delicate and refined body through to a lingering toffee and subtle buttered stonefruit finish.
Highly aromatic for a washed coffee.