Peruvian coffees tend to have a mild acidity, medium body, and smooth notes of nuts, flowers, and gentle fruit.
Growing Altitude: 1500 – 1900 meters above sea level
Arabica Varietal: Caturra, Pache & Catimor, Bourbon, Typica
Harvest Period: May - October
Milling Process: Washed, Sun-dried
Aroma: Chocolate, herb-like,
Body: Medium
Acidity: Bright
Flavor: Caramel, lemon-lime, green apple, milk chocolate
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Aroma: the overall smell of the coffee.
Body: The consistency or "mouthfeel". Best compared to milk.
Light = skim milk
Medium = 2% milk
Medium-heavy = whole milk
and Heavy = cream.
Acidity: The "tart-pop" flavor experience. Not to be confused with acid. It can range from simple and balanced to complex and bright.
Flavor:The overall taste of the coffee that includes aroma, body, and acidity, but also refers to the specific flavor characteristics of different growing regions and micro-climates.
Roast Level Medium: roasted coffees have no oil on the bean surfaces. They exhibit balanced flavor, aroma, and acidity. The flavor notes are best detected with this roast level.
Roast Level Full City: medium-dark roasts have a richer, darker color with some oil beginning to show on the surface of the beans. This roast has a heavy body in comparison with the medium roasts.