Episode 701

 

Think of a bar of milk chocolate left in the sun - this coffee has that intense, creamy sweetness and silky texture, with a red apple note balancing it. On the aftertaste fresh peaches join in for a very well balanced cup.

  • Country: Peru
  • Region: Jaen
  • Sub-region: Colasay
  • Village: Bomboca
  • Farm size: 1 hectare
  • Producer: Eyner Saldivar
  • Altitude: 1,800 m.a.s.l.
  • Varietals: Catuai and Bourbon
  • Processing method: Washed
  • Fermentation method: Dry, 22 hours
  • Drying method: Beds and patios, 15-20 days
  • Certifications: Organic

CUPPING NOTES

Melted chocolate, red apple, fresh peach

  • Clean Cup: (1-8): 6
  • Sweetness: (1-8): 6.5
  • Acidity: (1-8): 6.5
  • Mouthfeel: (1-8): 6.5
  • Flavour: (1-8):6.5
  • Aftertaste: (1-8): 7
  • Balance: (1-8): 6.5
  • Overall: (1-8): 6.5
  • Correction:(+36): +36
  • Total (max 100): 88

Roast Information
Medium dark - through the gap, keeping the pace steady, then finishing just as you get the first pops of second, no more.