Most coffee from Peru is grown in the northern part of the country by small farmers organized into cooperatives. Peru is a go-to source for organic coffees known for their bright effervescent snap and gentle sweetness.
This week's offering is sourced from the Cooperativa Agraria Cafetalera Aprocanorsi LTDA - a cooperative that brings together 159 small producers, 29 of which are women. Established in 2004 with a strong emphasis on social and environmentally responsible principles, the Aprocanorsi cooperative offers Fair Trade, organic and UTZ certified coffee, among others.
Expect a bright, sweet and floral coffee with a medium body; fresh ripe fruit is the lingering note. Coffees grown at altitudes above 3,000 feet are described as "Hard Bean" or HB. The higher altitudes and lower temperatures produce a slower maturing fruit and a harder, less porous, more desirable bean.
Cupping Scores and NotesRegion: Cajamarca
For an explanation of our different roast, see here: http://greenbeanery.ca/pages/roasting-chart
About the bean:
A traditional European-style espresso and a perfect balance of bittersweet notes. Jubilee is rich in flavour with an almond colouring and thick crema.
For an explanation of our different roasts click http://greenbeanery.ca/pages/roasting-chartView full product details
About the bean:
Ethiopia, the legendary home of the coffee plant and Africa's largest exporter, grows remarkably varied and distinctive beans. One of the very finest comes from the Yirgacheffe region -- the only coffee allowed in the palaces of Ethiopian kings. Today, this bean, which grows in high elevations under a soft canopy of native shade trees, is developing an almost cult-like following among bean aficionados. Widely recognized as one of the world's most exquisite coffees, Yirgacheffe's fragrant and flowery citrus note sets it apart from any other bean you will encounter. Many compare its rich flavor to that of burgundy wines.
To best bring out Yirgacheffe's subtleties, roast it medium. Consider blending it to add nuance to other coffees. A few like it roasted dark: Yirgacheffe then becomes sharply pungent but very thin, bereft of all its flowery and fruity notes.