FLAVOR PROFILE (What we taste)

As a medium-light roast, this is a very well balanced, sweet, clean washed Peruvian coffee.  We taste flavor notes of chocolate and caramel.  Using a scale of 0-10, the cup profile has a higher level of sweetness (7-8), moderate acidity (4), a heavier body (7), and no bitterness.

As a medium-dark roast, this coffee remains extremely sweet, but the chocolate and caramel notes become more pronounced and the acidity levels really declines.  Using a scale of 0-10, the cup profile has a higher level of sweetness (8), lower acidity (1-2), a heavier body (8), and no bitterness.

RECOMMENDED BREWING METHODS

As a medium-light roast, this coffee is versatile and is great brewed as filter/drip, immersion, cold brew, but is not one have explored brewing as espresso but we will in time and will update this section.  As a lighter roasted coffee, we recommend starting with a water temperature between 201-208F depending on brew method as lighter roasts are more prone to under extraction.  If the coffee tastes sour, 1) grind finer, 2) gradually increase the water temperature, and/or decrease the amount of ground coffee or water used to increase the extraction.  If the coffee tastes bitter and over extracted, 1) coarsen up the grind size, 2) gradually decrease the water temperature, and/or 3) increase the amount of ground coffee or decrease the amount of water used.  For filter/drip and immersion, we recommend starting with a brewing ratio of 1:15 (e.g., 20 grams of coffee to 300 grams of water), but this again is an area you will adjust for taste preferences.  If you decide to brew it as espresso, we would recommend using a higher water temperature (e.g., 203-205F) if your machine allows and starting with a 1:3 ratio (e.g., 18 grams of coffee to 54 grams of coffee in the cup), but experimenting with longer and shorter ratios until you find the balance of flavors you prefer.  

As a medium-dark roast, this coffee is versatile and is great brewed as filter/drip, immersion, cold brew, and espresso.  We recommend starting with a water temperature of 198-201F depending on the brew method as darker roasts are more prone to over extraction.  If the coffee tastes bitter and over extracted, 1) coarsen up the grind size, 2) gradually decrease the water temperature, and/or 3) increase the amount of ground coffee or decrease the amount of water used. For filter/drip and immersion, we recommend starting with a brewing ratio of 1:15 (e.g., 20 grams of coffee to 300 grams of water), but this again is an area you will adjust for taste preferences.  For espresso, we would recommend starting with a water temperature of 200-202F and a 1:2 ratio, but be open to experimenting with smaller and larger ratios to find the balance of flavors you prefer.

ABOUT THIS COFFEE 

Producers:  Fincas Señor Cautivo, 9 de Octubre, Alto Tambillo, Buenos Aires, Fila Alta Chamanal y Gramalotal

Country: Peru

Continent: South America

Region: El Cautivo, San Ignacio, Cajamarca, Peru

Varietals: Typica, Caturra, Catimor, Pache, Mundo Novo, Bourbon

Process: Fully washed and dried in the sun

Altitude/elevation: 1400 to 1750 MASL

Green Coffee Certifications: Organic

Harvest Period: May to October 2024

Transparency

Want to learn more about this coffee and the producers who make it possible?  Want to learn more about the prices we paid for this coffee?  We paid $6.00 per pound for the green coffee from Royal Coffee Importers.  Our goal is to create more transparency about our purchasing decisions so that you can make as informed a buying decision as possible.