Cocoa and toasted almond on the dry aroma; a light, smooth entry with milk chocolate and brown-sugar sweetness; a hint of orange and red-apple acidity mid-palate; a lighter body; and a clean finish with soft nut notes.
Buying Tips
Chanchamayo: A river valley in eastern Junín that became one of Peru's first large-scale coffee regions in the late 19th century; its name became a traditional trade label for Peruvian coffee
Varieties: Mainly Typica, with Caturra and Bourbon; Typica gives a soft, clean mouthfeel
Style: Peruvian coffee is generally gentle in acidity and light-bodied, leaning more toward nuts and chocolate than Colombian coffee
Brewing Notes
Batch brewer: Medium grind, ratio 1:16
Pour-over: 90°C at 1:15 for the best sweetness and clarity