Filter roast: You’re sure to have a good time with the filter roast, bringing a super creamy mouthfeel even when drunk black
Espresso roast: This makes quite a bright and jammy spro with a cocoa finish
This is the most Kenyan-y, Peruvian coffee we’ve ever had. If we didn’t know any different, we’d probably be fooled into thinking this was a straight up quintessential Kenyan coffee. It’s important for us to outline that this isn’t how coffee from Peru traditionally tastes. The producer – Efrain Carhuallocllo Salvador is one of the most innovative producers in Peru and you’re about to find out why.
Carhuallocllo has competed in many “Cup of Excellence” competitions and is considered one of the most progressive producers in Peru. The region this coffee was produced in is well known for its very high-quality coffees. There is a growing interest in speciality grade coffee and some of the biggest cooperatives in the area have been promoting quality for a number of years. However, for those producers that aren’t members of coops and growing lower grade coffee, of which there are many, there is still little access to market and little support to invest in their farms or improve quality.
This coffee is legit. It’s creamy, super sweet, jammy and juicy. What more could you wish for? There’s notes of berry jam, cocoa, blackcurrant and a big rhubarb hit. It’s great! With milk, the texture and fruit is lost but is replaced with a chocolatey character that’s actually quite pleasant although diminishes the original character. It’s a step outside of what you might expect from your usual Peruvian coffee and that’s what makes it so exciting.
