Peru Fair Trade Organic Utcubamba Don Rigoberto

Versatile coffee, undertones of unrefined sugars, walnut and hazelnut accents, impenetrable chocolate characteristics when roasted dark, and moderate acidity. City+ to Full City+. Good for espresso and milk drinks.

Out of stock
  • Process Method Wet Process
  • Cultivar Typica Types
  • Farm Gate Yes
Region Lonya Grande, Utcubamba
Processing Wet Process (Washed)
Drying Method Patio Sun-dried
Arrival date February 2019 Arrival
Lot size 40
Bag size 69 KG
Packaging GrainPro Liner
Farm Gate Yes
Cultivar Detail Typica
Grade SHB EP
Appearance .8 d/300gr, 16-18 Screen - expect a few partial quakers
Roast Recommendations City+ to Full City+
Type Certified Coffees
Recommended for Espresso Yes

Don Rigoberto is a member of a cooperative in the district of Lonya Grande, in the northern Peruvian province of Utcubamba. This relatively new association has already ballooned to around 250 members and were able to obtain both Fair Trade and Organic certification, a boon to farmer payments. Farmers grow a mix of cultivars: Typica, Caturra, Bourbon, Castillo, and Catimor to name a few. Judging from the bean size and shape, there appears to be a good amount of Typica represented, which when roasting, takes on a nice even color, making it fairly easy to judge roast development. Bean size varies given the range of coffee types (roughly 16 - 19 screen), but we found roast evenness even at City roast level. Farm altitudes range from 1250 to as high as 2100 meters above sea level.

This Peru coffee is versatile in the roaster, a sweet, "crowd pleaser" brew when roasted between City+ to Full City+ (dark roasts make great milk drinks!). The dry fragrance and wet aromatics have an interplay of sweet caramelizing sugars and the bittering cocoa that smells like baking chocolate, along with hints of raw hazelnut and a rustic molasses sugar note. As a brewed coffee, undertones of unrefined sugars and semi-rustic sweeteners lay the sweet groundwork, and a walnut note is noted when the coffee is still hot. Sweet nut tones come up as the coffee cools, hazelnut comes to mind once again, along with macadamia, and I pick up on a faint pipe tobacco aroma in the finish. Tea-like vibrance is perceived at the lighter end of the roast spectrum, while at Full City+, the brew has impenetrable chocolate characteristics and showed the most impressive body of my three roasts. Full City and Full City+ roasts are perfect options for a cafe au latte, and certainly deserve a run through your espresso machine.