These Peruvian green coffee beans grown in the region of Cajamarca at elevations between 1200 and 1600 masl. These beans are recognized for their quality, scoring a cupping score 83.25, and are a Grade 1 coffee. They have notes of chocolate, mixed nuts, and mild fruit flavors, and have a light-medium body and mild acidity. Peruvian coffees like these are prized for their clean and balanced profiles, often resulting from the traditional washed process which enhances the natural clarity and subtle complexities of the flavors. The cupping notes for this lot suggest the richness of chocolate and the earthiness of mixed nuts are perfectly complemented by a hint of fruitiness, offering a versatile foundation for various roasting preferences. Roaster’s Choice Profile: Medium Roast A medium roast is recommended for this coffee to fully bring out the nutty and chocolate notes while preserving the fruity notes. This roast level optimally balances the light-medium body and mild acidity, creating a smooth and flavorful cup that is both satisfying and complex. Best Brewing Method The ideal brewing method for this coffee is the French Press. It will accentuate the beans' balanced flavor profile, ensuring a clean and satisfying cup that highlights the chocolate, nuts, and fruit.
