Any dedicated coffee connoisseur can tell you that if you want to experience delicious single-origin coffee, then you can’t pass up Peruvian coffee. A good Peruvian coffee is gentle, aromatic and flavorful with a mild acidity. Some of the most notable coffees of Peru are Urubamba and Chanchamayo, which are both market names.
Urubamba coffee is grown in the southern part of the country near Machu Pichu. Chanchamayo is grown in the central region of the country on the western slopes of the Andes Mountains in the renowned high green mountain valley of Chanchamayo east of Lima at elevations of about 1,200 meters above sea level and higher.
ROASTING NOTES
Peruvian beans tend to be excellent candidates for a medium or even a dark roast, with their subtleness being able to handle the more intense depths of the darker roasting process. Out roasting for peru bean is medium which draws out the original grainy flavour of the bean.
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