Peru El Romerillo

Origin

• 🇵🇪 Peru

Tasting notes

Character

• Bright
  30
• Clean
  20

We have been purchasing coffee from Santos Mendoza Bernilla for the past eight seasons. 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. The coffee is always very good, and this year’s harvest is no exception, though the cup is bit different than usual. The dry aromatics tend towards dark fruit and baked goods. Once brewed, there are some mild fruit tones that tend towards these deeper, plum-like, tamarind accents. But the overall character is more sugar-browning driven than anything else, with chocolatey depth and toasty heft, laden with toffee and a sweet grain sort of thing that reminds me of a heavy rye loaf that Zu Bakery (here in Portland!) puts out on Fridays, around 10 AM. It’s a pretty big coffee, with enough 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. to keep the 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. and weight of the brew in check. If you prefer lighter, more delicate brews, this probably isn’t the coffee for you. But if you are a french press kind of person who craves mouthfeel and deep sweetness, welcome home! Certified organic.