One of our brighter Peru's, City roasts produce a bright acidic impression, fruit hints of black currant and red apple, opaque date sugar sweetness and hints of tree nut. City to Full City+. Good for espresso.
|Region||Nuevo Trujillo, San Jose de Lourdes|
|Processing||Wet Process (Washed)|
|Drying Method||Covered Sun-Dried|
|Arrival date||February 2021 Arrival|
|Bag size||69 KG|
|Cultivar Detail||Bourbon, Caturra, Castillo, Typica|
|Appearance||.4 d/300gr, 15-17 Screen|
|Roast Recommendations||City to Full City+|
|Recommended for Espresso||Yes|
Marcial Olivera's farm is located in the small village of Nuevo Trujillo, San Jose de Lourdes. His 4 hectare coffee farm is planted with mostly Caturra, but you see patches of Bourbon, Typica and Castillo varieties mixed in. Marcial floats his coffee cherry before processing in order to remove the "floaters" - under ripe coffee that floats to the top of the water. This is a fully washed coffee, meaning that after most of the fruit is removed from the seed, the remaining sticky layer of mucilage is broken down by fermentation, in this case without water and for around 24 hours. He's built an indoor drying room to protect the coffee from the outside elements while it is drying.
I found complex unrefined sugar and tea-like smells in dry fragrance of light roasts, where more of a Full City roast brought out hints of chocolate, and pistachio. That's pretty close to the cup flavors too, although I do pick up on a bit more fruit than the smells let on to. This was one of the brighter Peru's of the bunch, City roasts highlighted by an acidic impression of black tea that adds crispness to the cup profile. Fruit hints of black currant and red apple make their way through opaque sweetness like date sugar, along with subtle hints of tree nut. Full City roasts have rich, chocolatey characteristics that with smokey accents come off like mole sauce in flavor. Even the dark roasts have apple/fruit hints, but are more like stewed fruit types. I tend to pull my espresso shots short, and I found syrupy chocolate flavors distilled down with an applesauce note underneath, and a spearmint, herbal finishing note (my ratio was 20 grams coffee to about 1.5 ounces out over 25 seconds).