Peru G1 MCM
Peru G1 MCM
Peru G1 MGM
Cupping Notes: Exotic tropical fruit flavours of pineapple, lemon and lime acidity and pomegranate fruit juice
Varietals: Catuai, cattura, bourbon
Certification: Fairtrade; Organic; Rainforest Alliance
Spanish speaking Peru in South America Nation on the western coastline just south of the equatorial nation of Ecuador. It counts mining, fishing, manufacturing and agriculture as the largest contributors to the economy. Like many of the Central and South American nations, Peru has passed through times of political instability post-independence. Peru is culturally diverse, with significant numbers still speaking native languages such as Quecha, and remaining committed to traditional forms of dress and culture. Given the large coastal plains, and high mountains as well as the Amazonian Basin, understandably the geography and climate are varied.
About Peru Coffee
Producing around 4 million bags of coffee a year, Peru is a well-known player on the coffee scene. Over two thirds of coffee production comes from the north of the country giving us plenty of creamy toffee, fudge and caramel flavours, mild acidic citrus notes and subtle body. Peru is known as a great filler, blender and substitute when Honduras, or Mexico are unable to offer. Peru offers buyers an enormous variety of Fairtrade and Organic coffees too, having embraced both certifications in recent years to much success. Most producers in Peru operated small holdings typically less than 3 hectares in size, and organise themselves in to well run well managed cooperatives. Café Femenino has strong footings in Peru, and has managed to highlight some exceptional coffees, and producing groups growing some exceptional coffees. It will not be long before Peru becomes a formidable force in the specialty world.
Farm: Various Plantations
Processing: Natural process and Monsooned
Altitude: 1000 to 2000 metres above sea level
‘Monsooning’ is a process unique to India, with a lengthy history and producing a distinctive, potent cup. It dates back to coffee farming under British colonial rule, when during the several months that it took to ship green coffee from India to Europe, the humidity and sea winds caused the beans to swell and age. As transport improved and the beans suffered less from the elements en route, European coffee-drinkers noticed that the coffee was losing the character and distinctive, bold flavour they were used to.
So, a new process was devised to replicate the conditions that produced this singular coffee.
To create a ‘monsooned’ crop, natural sun-dried green coffee is stored in open-sided warehouses on the coast, which allow moist tropical air from the monsoon winds to blow through the storage area. Over a 2 to 3 month period, the beans absorb moisture, lose a degree of their natural acidity and swell to around double their original size, becoming brittle and pale. The process starts when the monsoon season begins in June/July and is usually completed by the end of October. The result is an earthy, pungent, low acidity cup, which is often used to add body and weight to fine espresso blends.