Peru

$27.99
$27.99

Peruvian coffee, known for its clean and well-balanced flavor, is highly sought after for its bright acidity and smooth, medium-bodied profile. Here’s a detailed breakdown of the Peru coffee flavor profile:

1. Bright Acidity

  • Floral and Tangy: One of the most prominent characteristics of Peruvian coffee is its bright acidity, which can be compared to citrus fruits, like lemon or orange. This acidity gives the coffee a lively and refreshing quality, making it ideal for those who prefer a clean and crisp cup.

  • Well-Defined, Pleasant Sharpness: The acidity is smooth and not overly harsh, offering a tangy, sometimes wine-like finish without the bitterness you might find in other acidic coffees.

2. Flavor Notes

  • Citrus: As mentioned, the coffee often has citrus-like notes—particularly lemon and lime, contributing to its zesty and fresh flavor profile.

  • Floral: Some Peruvian coffees, especially those from higher altitudes, display delicate floral notes like jasmine or chamomile, adding complexity and sweetness to the brew.

  • Nutty and Sweet: Peruvian coffee typically carries subtle nutty flavors, such as almonds or hazelnuts, which provide a smooth, mellow backdrop to the brighter notes.

  • Chocolate: A slight chocolate undertone (like milk chocolate or cocoa) is common in many Peruvian coffees, balancing out the tangy acidity with richness and depth.

3. Body and Mouthfeel

  • Medium Body: Peruvian coffee often has a medium body, which makes it smooth and approachable without being too heavy. It’s a great option for those who enjoy coffee that’s well-rounded and not too light or too intense.

  • Silky Texture: The mouthfeel tends to be silky and clean, leaving a pleasant aftertaste that lingers without being overpowering.

4. Aftertaste

  • Clean and Crisp: The aftertaste is typically very clean, with lingering sweetness and the occasional floral or citrus note. The clarity of the flavor allows the subtlety of the beans to shine through, which is part of what makes Peruvian coffee so special.

5. Low to Moderate Acidity (depending on the region)

  • In higher-altitude regions like Cajamarca or Cusco, the coffee tends to have a brighter, more pronounced acidity, while in lower-altitude regions like Junín or Arequipa, the acidity is often milder and more balanced with the body.

6. Notes of Fruit

  • In some cases, you might also detect stone fruit notes, like peach, apricot, or plum, which adds layers of complexity, especially in beans grown at higher altitudes.

Altitude: 1100-1700 M

Soil Type: Clay Mineral

Process: Gully washed and dried in the sun.