Peru FTO Apavam Coop Typica

From the San Martin department in Northwest Peru. A clean and sweet cup with vanilla, caramel and hawthorn flower in the aroma, apple-like brightness, sweet nuts and honey. City+ to Full City+ roast is recommended.
Out of stock
  • Process Method Wet Process
  • Cultivar Typica Types
  • Farm Gate No
Region South America
Processing Wet Process (Washed)
Drying Method Patio Sun-dried
Cultivar Detail Typica
Grade SHG
Appearance .4 d/300gr, 18 Screen
Roast Recommendations City+ to Full City+. Your C+ roasts will have a nutty accent and is my favorite (sweetest) roast. FC+ is simpler, with nice cocoa notes.
Weight 1 LB
The attractively named APAVAM co-op is based in the Valle Alto Mayo, San Mart_n Department in the north west of Peru. APAVAM was established as a USAID project in 1996 and was turned over to the farmer members in 2000. It had the specific goal of encouraging higher prices to the farmer for their coffee, as a countermeasure against coca production. It is what they call a level 2 Coop, meaning it is a "cooperative of smaller cooperatives", if that makes sense. It has 25 small cooperative groups, and they total with 235 members. The region has great altitude, and like much of Peru is planted in the classic Typica varietal. It's a nice cup, moderately bright, balanced and clean ... and has a lot of classic "Typica character".
The dry fragrance has a savory sweetness, a slight herbal note, a touch of cedar, but is very clean and aromatic. Adding hot water, there is the scent of vanilla, caramel, a touch of sweet butter, and a bit of hawthorn flower. The cup has really nice sweetness and acidity. Acidity - the good kind, the bright sparkle in the cup; not the acidity that gives you a stomach ache! The brightness is actually quite moderate, but livens up the flavor profile, with a somewhat apple-like, malic quality. The cup has a nutty roast tone at City+ roast, turning to a soft milk chocolate at FC to FC+ roast levels. It ends with a very nice, clean bright note, honey-like, and lingering. This is not powerhouse coffee, but I think that's its strength. My problem with Peru coffees of late has been off fermenty notes (hinting at bad processing) and astringency in the finish (hinting at bad selection of coffee cherry on the tree). This cup here has neither of those pitfalls, and in fact seems to have been very well cared for from the tree to the coffee mill.