Peru Junin Machu Picchu Organic
Located in the Junin department where the Peruvian valleys give way to the heights of the Andes Mountains, this cooperative is named for the ancient ruins found in those impossible heights. Thanks to the moisture from the Pacific and the volcanic soil of the Ring of Fire, these slopes are prime arabica real estate! The partner producers of Machu Picchu have put together a wonderful community lot showcasing their local terroir.
Gentle acidity and a touch of sweetness, give way to a very balanced, clean cup with excellent body and a creamy texture. Our cups featured caramel sweetness along with ripe, red apple, raisin, and graham cracker. This coffee makes an excellent daily driver and will work very well if you prefer cream and sugar in your morning cup. It works best at full medium and right up to the beginning of 2nd crack but will take on a variety of roast levels with ease. It’s a perfect coffee for beginners because even if you don’t nail your roast, this coffee will still shine. In other words, a very forgiving coffee that’s sure to be a crowd pleaser!
Reminder! This coffee is raw, you must roast it before brewing
Arrival Date: April 5th 2024; Harvest year: 2023-24
Acidity & Brightness: Gently bright and fairly sweet
Balance & Finish: Very balanced with a clean finish
Body & Texture: Rich body and creamy texture
Flavors: Caramel, red apple, raisin & graham cracker
Grade: Grade 1 - SHG EP, Grown at 1000 - 1600 masl
Processing: Fully washed
Grower: Association of Ecological Agro Producers Machu Picchu | 560 Partner Farmers
Region: Chanchamayo & Satipo, Junin, Peru
Varieties: Catimor, Catuat, Typica, Bourbon, Limani, Gran Colombia & Red Castillo
Recommended Roast Range: City + to Full City + (Light-medium to medium-dark)
Start at City + (light-medium) or just about 1 minute into rolling first crack. From there, go a bit darker if desired, but find it best not to go any darker than Full City + (Medium-dark or right at the first few snaps of second crack). Most folks will prefer a Full City or after first crack has ended and before second crack begins. Lighter roasts will a bit more brightness with more of a silky texture. Medium-dark roasts will accentuate more body taking on an almost velvety texture as well as emphasizing caramel tones and graham cracker at the expense of acidity.
De La Finca - “The Association of Ecological Agro Producers Machu Picchu was created by a group of farmers concerned about the critical situation of coffee in the region on November 25, 2015, by 8 coffee producers called founding partners. The association has grown to currently over 500 coffee producing partners who actively participate in the business development of the organization.
The social base of APAE MACHU PICCHU is distributed in the districts of Perene, Río Negro, Pichanaki and Río Tambo, located in the provinces of Chanchamayo and Satipo in the department of Junín, in central of Peru.”
