Tuesday, May 18, 2010

Peru Chanchamayo

As I type this I am getting ready to press the last of my Peru. Sadly I can't get anymore for now.
I figured it was time to get in gear and finally blog about it...sorry I don't mean to be a tease.
I really love Latin American coffees. I guess it's the nuttiness and cocoa notes that are usually present. I'm not sure :). Most are pretty acidic, so that is probably part of it.

(Break to go and pour water into my press)

However, I found Peru to be very different. The roasted nut and herby notes are very distinctive.

(Just took my first sip)

I find the aroma to be very rich and enticing. You can really smell the roasted nut notes. I'm going to miss this one very much!

I initially paired this coffee with a ginger molasses cookie as we don't really have anything herby in the store. It was ok this way, and I still really liked this blend right away.
However, pairing it as they suggest, with savory food and cheese really makes the flavors pop! Especially cheese.

A few other specifics:
~The beans used in this blend are grown on the eastern slopes of the Andes mountains. They are slowly ripened, which contributes to their unique taste.
~Peru is made through the washed method. (This means that after the coffee cherries are picked they are emerged in water for a period of time, then the pulp is removed. It's a bit more complicated than that, but that's not what this post is about.)
~Peru is a medium roast with a medium body.
~Peru is quite acidic, leaving a clean finish in your mouth after you take a sip.
~Peru is a certified Organic blend.
~Peru is certified Conservation international, meaning the area in which it is grown does not interfere with the ecosystem.