Peru El Cautivo

Origin

• 🇵🇪 Peru

Tasting notes

Character

• Clean
• Bright

We have purchasing coffee from Porfirio Correa for the past nine years. HE is a member of the Chirinos cooperative in northern Peru, and grows caturraCaturraA natural dwarf mutation of Bourbon found in Brazil: compact plants, easier picking, bright and clean cup. A workhorse across Latin America. and catimor at about 1900 meters. This year’s delivery from Correa’s farm is quite good, as usual. It’s a fastball right over the middle of the plate. In the dry grounds we find toasty sugar browning aromatics, like chocolate chip cookies or vanilla custard, along with a darker sweet component akin to cola, or perhaps fig compote, and a slight red fruit character. It’s a friendly, warming and inviting fragrance. The first sip delivers all that, along with something that might be a little more savory in the red fruit—maybe something like papaya and tamarind. There’s also light chocolate, mild cinnamon, a creamy 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. with a fair amount of heft, and a balanced but cleansing 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.. Certified organic. Location: Chirinos, Peru Elevation: 1850 MASL Varietal: caturra, typicaTypicaThe oldest cultivated arabica lineage, ancestor of most Latin American coffee. Low yield, clean and sweet cup; the baseline other varieties are measured against., catimor 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., dried on raised beds and patios