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Organic Peru San Ignacio Rio Amoju - Fair Trade USA

It's time for a new arrival on the Organic/Fair Trade offerings! It's a washed process from Peru that has a lot to offer.


Here's a quick flavor snapshot:

  • Low acidity

  • Full body

  • Smooth texture

  • Cocoa

  • Almond

  • Graham Cracker

  • Excellent with milk

  • Great hot, iced, cold brew or espresso


Best for: Anything you can enjoy for long sipping.


Sampling

Previously, I would sample my coffee options by doing light, medium and dark roasts. I would then prepare each roast as a hot coffee, espresso and cold brew, resulting in 9 different variations per sample. I've begun streamlining it a little further for a couple of reasons:

  1. My blood pressure can only handle so much coffee at one time. I either have to knock back a tremendous amount of coffee in a short time, or drag out my research over the course of several days or even weeks.

  2. There are certain variations where I'm noticing a pattern of it not being very good. For example, pretty much all of the coffee offerings I've ever sampled where a medium-dark is the ideal roast, they never worked as anything for espresso or cold brew. My conclusion is, if it's good as a hot coffee, it's probably good in the other methods. If not, it probably won't be.


After preparing a light, medium and dark roast, I have concluded that the lighter end of a dark roast is the ideal profile for this particular coffee.

  • Too light and the graham cracker flavor is more like a saltine.

  • Too dark and it burns the sugars.

  • It definitely requires a slow development phase with close to 2 full minutes after the first crack begins before pulling.


Here are my findings

  • Hot coffee- It reminds me of the Honduras COMSA, but with more complexities.

    • I appreciate the low acidity, but it's not so low to be unbalanced.

    • Smooth texture, low acidity and relatively full body. Not as full-bodied as the COMSA, but close.

    • I choose cocoa to describe the chocolatey notes instead of just regular chocolate because of the way my mouth feels after a cup. Cocoa does leave your mouth a little dry.

    • The almond notes are much more in the background, acting more as a garnish rather than the main attraction.

    • The reason I would describe it as graham cracker is there are mild wheaty notes to it. This isn't the same as a bready underdeveloped coffee, just something about the texture reminds me of a cracker. Graham cracker specifically because there are gentle notes of brown sugar and cinnamon, which gives graham crackers their distinct flavor.

  • Espresso- This coffee makes a lovely espresso!

    • Thankfully, its naturally low acidity allows the flavors to come out more.

    • It becomes more full-bodied as espresso.

    • It pairs with milk quite nicely, which is a plus.

    • I wish the graham cracker flavor came out more prominently as espresso, then I would've been able to do a s'more latte or something! Oh well...

    • The cocoa becomes more like dark chocolate, removing the dry mouth finish.

  • Cold brew- Also good as a cold brew.

    • This method already brings out chocolatey and nutty notes, so it brings them out even more with this coffee.

    • Just like with the espresso, cold brewing doesn't bring out the graham cracker flavor.


Conclusion

As much as I enjoyed the brief return of the Honduras COMSA as the Organic/Fair Trade offering, I'm excited for this new coffee adventure! I'm always happy when I can find a coffee that you can enjoy for long periods of time. This Peruvian coffee will bring joy to your morning, leaving you wanting s'more coffee!


 
 
 

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