Brown sugar and molasses sweetness keep bittering roast/cocoa tones in near perfect balance. Surprisingly un-decaf in flavor...in fact, I passed it off as regular non-decaf. Shhhh. City+ to Full City. Good for espresso.
|Region||Chirinos, Las Pirias|
|Processing||Wet Process (Washed)|
|Drying Method||Patio Sun-Dried|
|Arrival date||June 2019 Arrival|
|Bag size||60 KG|
|Cultivar Detail||Caturra, Typica, Mundo Novo|
|Appearance||1 d/300gr, 16-18 screen; mainly broken beans from decaf process|
|Roast Recommendations||City+ to Full City|
|Type||Decaf, Farm Gate|
This lot is from Las Pirias, a village in the northern district of Chirinos, Peru. This small township is hope to about 30 coffee producing families who between them farm roughly 60 hectares of coffee. Most of the farms are planted in Caturra, Bourbon and Typica types and altitude tops out around 1800 meters above sea level. This is a custom decaf that we had processed by Swiss Water in Vancouver. It's made up from a chunk of coffee from a single lot we purchased to also sell as non-decaf coffee.
This Peru decaf turned out exceptionally well and comes off as a clean, daily drinking coffee in the City+ to Full City roast range. It's a moderately sweet smelling coffee with hints of of molasses bread and Full City roasts give off bittering, toasty roast smells. This lot does not have the doughy flavors that often accompany decaf coffee. In fact, I passed it off as regular non-decaf Peruvian coffee to two of my piers who were astonished to find out the truth. Brown sugar and molasses sweetness are dominant cup flavors that at Full City keep bittering roast/cocoa tones in near perfect balance. It's a medium-bodied brew, with a clean finish, albeit disappearing to some degree. Definitely a candidate for decaf espresso too.