CUPPING: Dark chocolate, maple syrup, great body and mild acidity
REGION: Northern Peru – Lambayeque, Cajamarca, San Martin, and Amazonas regions
PROCESS: Fully washed and sun dried
VARIETALS: Tipica, Bourbon, Catimor
HARVEST: April – September
ALTITUDE: 3,400 – 5,900 feet
I source these beans from northern Peru, because I can get an amazing complexity of flavors without overwhelming heaviness. Most coffee drinkers think espresso roast is as dark as it comes, but Italian roast (another name for espresso roast) is actually lighter than French.
The lighter the roast, the more nuanced the coffee, and these fully washed, sun-dried beans are just so lovely, I didn’t want to lose the vibrant almond, maple, cashew, and dark chocolate notes. This espresso roast makes a cup of rich, subtle, and satisfying coffee.