Regular Peru Chasqui
Growing Altitude: 800 – 1800 meters above sea level
Arabica Varietal: Caturra, Bourbon, Catimor, Typica, Catuai, Castillo
Harvest Period: May - October
Milling Process: Washed, Sun-dried
Aroma: Citrus, Chocolate, Almond
Flavor: Chocolate, Tart green grape, Nougat
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.
Medium roasted coffees have no oil on the bean surfaces. They exhibit balanced flavor, aroma, and acidity. Contains more caffeine than in darker roasts.
Full City or 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.