Peru FTO El Palto -Sr. Bravo - Archived review

Peru FTO El Palto -Sr. Bravo - Archived review

$5.80

THIS COFFEE HAS SOLD OUT. Toffee nut aromatics, and a cup boasting flavors of graham cracker and baker's cocoa, hazelnut spread, Brazil nut, and a dash of Cavendish tobacco. City+ to Full City+.

Out of Stock

Additional Info

Cultivar Bourbon, Caturra, Castillo, Typica
Grade SHB EP
Appearance .4 d/300gr, 16 - 19 screen
Processing Method Wet Process
Region Lonya Grande, Utcubamba
Arrival Date January 2017 Arrival
Roast Recommendations City+ to Vienna
Organic Yes
Farm Gate No
Recommended for Espresso No

Description

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This coffee comes from a newer coffee grower's cooperative in the district of Lonya Grande, in the northern Peruvian province of Utcubamba. The coop is made up of 250 members at this point, and the group were able to obtain both Fair Trade and Organic certification, adding value to their coffee, which translates to a higher financial return to the farmer. 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, both our City+ and Full City roasts producing a sweet, "crowd pleaser" brew. The dry fragrance and wet aromatics have a dense sweetness of toffee nut and reminds me a little of "peanuttles" candies, along with a smell of hazelnut chocolate spread. As a brewed coffee, City+ roasts bittersweet chocolate flavor that's like baking cocoa with a honey graham cracker flavor. There's an underlying nut note too, that as the cup cools reminds me of the sweetness found in a Brazil nut, along with a Cavendish tobacco accent. Body is mild to moderate as is acidity, and a rich dark cacao bar flavor leaves a lasting impression as you reach 2nd snap territory in roast development.