Dark Side of the Roast
PERU ORGANIC SHB EP
REGION: San Ignacio, San Martin
ALTITUDE: 1,300 – 1,950 m
VARIEITIES: Catuai, Caturra, Bourbon, Catimor and Pache
PROCESS: Washed and patio dried
CUP: Mild acidity, medium body
CERTIFICATIONS: Organic, Fair Trade
FLAVOR: Dry fruits, chocolate, light citrus tones, almond
ABOUT THIS COFFEE
Peru Coffee
Peru is the 10th largest exporter of coffee and much of the exports are produced and cultivated by coops. Poor infrastructure in the country has attracted development groups which have helped many farms gain fair trade and organic certifications. The three largest production regions are on the eastern slope of the Andes: San Martin Region, the Amazonias and the Chanchamayo. It is the fifth largest exporter of Arabica beans in the world and while Peru is one of the more often-forgotten coffees, this doesn’t take away from the quality of beans.
Peru Organic SHB EP
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MEXICO CHIAPAS HG EP ORGANIC
REGION: Chiapas
ALTITUDE: 900 – 1,100 m
VARIETIES: Bourbon, Caturra, Catuai, Typica
PROCESSING: Washed and patio dried
CUP: Vibrant Acidity, Medium body
FLAVOR: Chocolate, Citrus, Lemon,
ABOUT THIS COFFEE
Coffee in Mexico
Mexican coffees are extremely popular due to their subtle flavors and range of body. Coffee is primarily grown in the southern-most state of Chiapas, where tropical conditions, higher altitudes, and volcanic soils create ideal growing conditions. Coffee was originally introduced to the Veracruz region the Caribbean, but nowadays, most coffee is produced in the Chiapas region. However, it is a long-standing debate on whether Chiapas or Veracruz has the best coffees. Typically, good Mexican coffee will be light bodied with mild acidity.
Mexico HG EP Chiapas Organic
This organic coffee hails from the Chiapas region of southern Mexico, and is grown without pesticides, at altitude, and comes from several community farms in the region. Most of the area’s coffee producers are smaller farms and owned by families of indigenous descent. The beans are European Prepared (EP) to ensure minimal defects and are wet processed, meaning the skin / pulp of the cherry is removed from the beans after harvesting. This coffee is well balanced, has good delivery, a smooth body and sweet acidity. At darker roasts, the chocolate and nuttiness are more apparent, while medium roasts bring out more of the citrus and lemon notes and are more acidic. Those with good pallets can taste notes of peanut.
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