Peru La Llama Organic Dark Roast

Origin

• 🇵🇪 Peru

Tasting notes

Character

• Bold
  50
• Clean
  30

Rich, Caramel, Fudge Heavy BodyBodyThe weight and texture of coffee in the mouth, from tea-like and delicate to syrupy and heavy. Driven by process, roast, variety, and brew method., Low AcidityAcidityThe bright, lively, fruit-like sensation in coffee — praise, not a flaw. Citric sparkle, malic apple-crispness, tartaric wine notes; light roasts preserve more of it. Region: Chanchamayo Elevation: 3,940 - 4,595 ft Varietals: BourbonBourbonOne of the two foundational arabica varieties (with Typica), named after Île Bourbon (Réunion). Sweet, balanced, caramel-leaning; parent of countless modern cultivars., TypicaTypicaThe oldest cultivated arabica lineage, ancestor of most Latin American coffee. Low yield, clean and sweet cup; the baseline other varieties are measured against., CaturraCaturraA natural dwarf mutation of Bourbon found in Brazil: compact plants, easier picking, bright and clean cup. A workhorse across Latin America. Process: WashedWashed processThe fruit is removed from the seed before drying, usually with fermentation and a water rinse. Tends to give clean, transparent cups where origin character shows clearly. La Llama is a fully washed coffee from the Chanchamayo Valley located in the province of Junin and the region around Chontali. La Llama is o ne of our best sellers, a customer favorite and a staple on our coffee menu for more than a decade. This dark roast has a big and bold body, a sweet and rustic flavor and pleasant, mild acidity.