12 oz bag of Talking Crow Coffee Roasters Single Origin Regular Peru Capili

Regular Peru Capili

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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


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.