Aromas del Valle 2025/26, Peru

Origin

• 🇵🇪 Peru· Cajamarca

Tasting notes

Character

• Bright
  30
• Clean
  20
• Funky
  20

Bright, juicyAcidityThe 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. green apple, caramelised sugar roasting notes This coffee was cultivated at a remarkably high altitude of over 2000m ALS, producing hard, high-density beans. The slow maturation of the coffee cherries at this elevation allows for greater complexity to develop within the fruit. origin Information With density in mind during roasting, we gradually increase the temperature in carefully controlled stages to ensure even heat penetration to the center. Following a measured ramp-up to first crackFirst crackThe audible pop when steam pressure fractures the bean during roasting (~196°C). Light roasts are dropped shortly after it; dark roasts continue toward a second crack., the beans enter a gentle development phase, caramelising the sugars enough highlighting the lot’s naturalNatural processThe whole cherry is dried with the fruit still on the seed. Gives heavier body and big fruit flavors — think berries and wine — sometimes with a fermenty edge. sweetness while preserving its distinctive malic fruit character. The Aromas del Valle Collective, founded in 2021, brings together around 300 dedicated smallholderSmallholderA farmer growing coffee on a small family plot — often under two hectares. Most of the world's coffee is grown this way, typically pooled at cooperatives or washing stations. farmers who focus on microlots and community blends from family-run farms. Through close collaboration, members share farming techniques and knowledge to improve both their cultivation and cup quality. This lot was developed in partnership with the producers of Aromas Del Valle and our sourcing partners at Nordic Approach. It is a regional blendBlendCoffees from multiple origins roasted or mixed together for a consistent, balanced profile year-round — the traditional backbone of espresso menus. that showcases the unique profiles and processing styles of producers in Cutervo. Many contributing producers use ‘Frutas Maduras’ processing, a method that allows cherries to fully ripen before fermentation. This approach enhances fruit sweetness, adds layered complexity, and depth, defining the signature cup profile of this lot. Altitude: 1500m - 2100m ASL Processing: 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. VarietyVariety (cultivar)The botanical subtype of the coffee plant — Gesha, Bourbon, SL28 — analogous to grape varieties in wine. A major driver of cup character alongside origin and process.: BourbonBourbonOne of the two foundational arabica varieties (with Typica), named after Île Bourbon (Réunion). Sweet, balanced, caramel-leaning; parent of countless modern cultivars. Harvest: 2025/26 Region: Cutervo, Cajamarca, Peru Producer: Smallholder farmers of the Aromas del Valle Collective Certifications: Organic (Certified at origin)