It's been a long day and I need a mental vacation. Wanna go to Peru with me? Good. Let's do this. As I sit here and sip my Peruvian coffee out of my favorite mug (well, current favorite. I'm a woman. I change my mind a lot), I am wanting to put this simple joy into words.
The Peruvian Coffee that I carry is once again Direct Trade from Theta
Ridge. If you haven't read my blog on Direct Trade vs Fair Trade, check it out after you've finished this little journey with me. I remember calling Kevin (Theta's owner) and asking him about this coffee when I first saw it pop up on their listings. He was super excited about it, and rightfully so. It quickly became one of my favorites as well as a customer favorite (this one is for you Randy and Laura). The tasting notes on it are Peach Cobbler. Kevin explained that the notes he was getting from light roasting it were in your face peach, cinnamon, and brown sugar. I'll be honest. I only get that when I blend it with a darker roasted Colombian. This is our Holiday Blend by the way. Something about the dark chocolate in the Colombian that really highlights those notes for me. But hey, everyone is different right? Right now as I sip it, I am tasting some fruit notes for sure. Call it peach if it makes you sleep better. But also some really nice nutty flavors. Almost praline, which would explain the cinnamon and brown sugar aspect. I hope by now you've realized that I am trying to take the snobbiness out of coffee for you and help you experience amazing coffee for yourself while not stressing about terms, and tasting notes. These are the flavors that I am getting, but I'd love to hear from you in the comments section on what your experience is with this coffee. Remember, no judgement here.
Chanchamayo is located in the heart of Peru, is also called La Selva Central, or Central Jungle. This wet misty river valley is located at the foothills of the Andes. The elevation is high, the climate is wet. Perfect conditions for the perfect coffee.
It is a popular travel destination for the suedo-adventurer who would like a safe yet beautiful experience of the Amazon Rain forest. Well known for it's water falls and amazing views, this region is perfect for crops such as passion fruit. I could go on and on about this beautiful region, but I'd just be posing as an expert when all I've done is read about it online. Of course in the modern day of technology we are all experts after a couple of hours of research right? *Sigh* One day I too may join the ranks of a real coffee importer, but for now I just live vicariously through Kevin. So let's go back to topic that I actually know something about. Roasting!
Roxy and I have had a lot of luck with this sweet little bean. Man, I love it! I have done a lot of different roasts on it. Some on accident (three little boys yelling "MOM!" at the same time has resulted in a few "accidental" roasts). Never once has this divine bean let me down. Currently I'm taking it to City Plus, and pulling it before Full City for you roasters out there who know what I'm talking about. For those of you who don't know the jargon of roasting, this means that I feel that the sugars are best caramelized without burning off the sweetness after the beans stop cracking the first time, but before they start cracking the second time. I keep a real matte finish on the bean while keeping a nice white line in the center. Have I taken it darker? Sure. Was it still amazing? Yup. I just happen to like it better lighter. It has such a nice sweet flavor, that I hate to burn all that up. Too light and it tastes a bit like a tangy tea, but just right (my Goldilocks roast) and you get all that fruity praline deliciousness that I spoke of before. My husband isn't a huge fan of it by itself, but who asked him anyway? He likes it blended with some of my dark roasted Colombian for a bolder brew. The two pair very nicely together.
I currently have a few bags of Peruvian Chanchamayo Highlands on the shelves for sale if you'd like to stop in and grab some before it's gone. And if you ask nicely I might just blend some with the Colombian for ya.