Peru Cajamarca

Coffee Profile

• A lovely & fresh coffee great from a medium to dark roast. A good daily drinker. Medium to low acidity, the cup does have some jazzy more floral tones at the lighter roast points, some chocolaty factor to balance but leans on the more nutty side of things, pleasant to drink and on the crisper side but not overly acidic. Medium roasts and beyond produce a smooth and rich cup, more chocolaty than nutty, pulls a peanut brittle like tone (some may say hint of caramel), not quite candy like, more peanut than brittle but we all thought it to be a good descriptor. Dark roasts turns the cup pretty chocolaty, retains the sweet edge and a couple even noticed a little floral hint to it.
• Roasted in small batches

Roast

• Light – (fan favorite!) this roast is generally preferred for milder coffee varieties. There will be no oil on the surface of these beans because they are not roasted long enough for the oils to break through to the surface
• Medium – Also known as city or regular roast, which is the most common roasting profile. The natural flavors of the beans are more dominant than the roast flavors and the finish is delightfully aromatic
• Dark – Also known as full city or French roast. The roast flavors dominate the natural flavors of the beans