A clean, organic cup
Perfectly in season and perfect right now
We’ve just taken arrival of this rarified aromatic coffee from the northernmost region of Peru, which—despite its altitudes and abundance of 20,000-foot peaks—produces a bright and elegant cup: lively and juicy with a clean finish. The best of Costa Rica and Guatemala is months from arriving at our Roastery, so this in-season Peru is fresh from the farm and pretty perfect right now.
From a region dedicated to sustainable production
In addition to having an offset harvest, Peru is a specialist in organics. Known for the best is the northern region of Cajamarca. Its reputation for quality stems from years of farming dedicated to sustainable production. Composting coffee cherry pulp to produce organic fertilizer, selectively pruning rather than stumping, eschewing herbicides for hand-removal of weeds, and mulching for elevated soil management means that farmers are substituting synthetic inputs with the sweat of their hard work. It’s what must be done to survive as organic coffee farmers. And the payoff is sweet.
Elegant, refined, and refreshing
nd it’s one the finest Peru coffees you’ll taste. It’s a perfect palate cleanser for those who subscribe to our Small Batch series; seasonal with a refreshingly high acidity, perfectly situated between October’s spice-laden Bali Blue Moon and the hedonistic heavyweight that is our epic 2020 Holiday Blend. Lean into its timeliness and enjoy it now for its fresh floral aroma, elegant juicy texture, and savory papaya sweetness.
NOTES FROM THE PEET’S ROASTERY
“Quick from crack to finish, producing a bright, fruity cup. A pioneer in organics, Peru produces some interesting coffees. With this batch from the northern highlands of Cajamarca, we anticipated it would behave much like other high-grown coffees from the Americas: quick to roast, with bright acidity, floral notes, and fruity on the palate. And we were mostly right, though of course every coffee expresses its own particular nuances.
Straight out of the bag, the beans were very pale green, giving off a fresh, grassy aroma, like bales of hay drying in the sun. Once in the roaster, things started moving fast. First crack started with one or two loud pops. From there it took less than 30 seconds for it to build to consensus, with pops clearly audible outside of the roaster. This moved faster than expected, but that rapidity allowed us an earlier burn cut, so as to retain the more delicate notes of the beans. We’ve seen similar behavior with Guatemalan coffee, as well.
We were struck by how sweet the coffee smelled when we went to take our first color reading (Agtron 39#). In the end, Peru Cajamarca lived up to its expectations, but unlike Guatemala’s passion fruit and honeysuckle, or Panama’s bright lemon pop, this one delivers a mouthful of luscious papaya and an elegant floral overtone. It’s like the first ray of sunshine to burst through on a cloudy day, and it makes one fantastic cold brew.”
-John Nicolini and Michael Madden, Roasters