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Peru
Peru
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🇵🇪 Frank’s Diary — Entry #1044
Single Origin Peru Coffee. Hints of vanilla. Toasted nut. A whisper of citrus and smoke.
It tasted like a handsome llama whispered sweet nothings while handing me a melting chocolate truffle.
Mellow body. Low acidity.
I briefly considered becoming a high-altitude chocolatier.
Then I spilled the French press and blamed the fog.
—Frank 🐾
Roast: Medium
Tasting Profile: Salted caramel, silky sweet, citrus
Grower: Cooperativa Agricola de Servicisios Norandino
Variety: Caturra, Bourpon, Catuai, Pache, & Catimor
Region: Piura, Amazonas, Peru
Altitude: 1100-1700 M
Soil Type: Clay Minerals
Process: Gully washed and dried in the sun.
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