Peru FTO Cecovasa

There's a simplicity to the cup, and it is focused around flavors of brown sugar, caramel, and cocoa (especially in the finish). The milky body is pleasing and conveys this sweetness well. There's a black tea note as well that also defines the mild acidity. Dark roasts have a bit of black walnut and raisin. This coffee is versatile in the roaster and cups well from City to Full City and beyond. City+ to Full City+.
Out of stock
85.1
  • Process Method Wet Process
  • Cultivar Typica Types
  • Farm Gate No
Region South America
Processing Wet Process (Washed)
Drying Method Patio Sun-dried
Arrival date Oct 29 2013
Lot size 40bags/boxes
Bag size 69.00kg
Packaging GrainPro liner
Cultivar Detail Typica
Grade SHG
Appearance .4 d/300gr, 18 Screen
Roast Recommendations City roast is ok, but our best results are between City+ and Full City. I imagine this coffee does well into the first stages of 2nd crack.
Weight 1
The CECOVASA cooperative (Central Agricultural Cooperative of the Valleys of Sandia) is actually a fairly large conglomerate of smallerer cooperatives organized for the purpose of self-sufficiency. Starting out with 5 coops back in 1970, the main goals were to export their coffee directly, save on farm supplies due to large bulk purchasing, and ultimately increase production value thus driving up the price. It's an effective approach and one that's allowed them to grow quite a bit over the last 40+ years. They now represent about 4,500 producers, making up over 75% of coffee production in the Inambari Tambopata valley. Crops are mainly made up of Typica, but some have a small amount of Catimor and Caturra intermixed. It's an impressive operation, and now offers only certified Fair Trade Organic coffee.
This Peru may be slightly 'basic' in profile, but a driving sweetness in the cup and and a silky body make it a more-than-approachable choice. The dry fragrance has a candied nut smell to it, like praline almond or peanut. It's sweet, and expounded with hot water. A scent of currant and cinnamon is in the wet coffee too, and dark roasts have a smell of pumpkin pike filling. There's a simplicity to the cup, and it is focused around flavors of brown sugar, caramel, and cocoa (especially in the finish). The milky body is pleasing and conveys this sweetness well. There's a black tea note as well that also defines the mild acidity. Dark roasts have a bit of black walnut and raisin. This coffee is versatile in the roaster and cups well from City to Full City and beyond.