2018-06-20 — Peru La Communidad de La Palma

Roast Date: 20 Jun 2018
Roast Level: FC
Duration: 11m30s
First Crack @ 9m31s
Rating: ★★★★☆
1.2lb → 1.023lb; 15% Weight Loss

Sweet Maria’s

The ground coffee has a clean scent of brown sugar and hazelnut, sort of a butter/shortbread cookie smell. The addition of hot water pulls out sugar browning sweetness, toffee nut smells, candied roasted almonds. Light roasts have soft lemon acidity that’s really a nice feature, a mellow tartness that emerges amidst unrefined sugar and raw nut flavors like Brazil nut and hazelnut. It adds a mouth cleansing affect in the finish too, which lends to the perception of a clean finish. My roast that was just shy of Full City developed a tasty milk chocolate flavor, the cooled cup showing a muted raisin note too, like chocolate covered raisin. A clean and mild Peruvian cup.

Cupping

Caveat lector: This is the first time I’ve had Peruvian coffee and so I am caught somewhat flatfooted tasting it.

Acidity: There’s an almost overpowering lemony acidity in this cup. Hard to tell if it’s underroasted vegetal flavor or the appropriate lemon shining through.

Sweetness: There’s a touch of sweetness that I taste on the sides of my tongue which tastes related to the lemony flavor.

Mouthfeel: Almost effervescant! Something about this coffee makes my tongue feel like it is tingling.

Flavor: I don’t get anything by the lemon and sugars.

Finish: Definitely agree with the tasting notes re the “cleansing affect” ensuring a form of clean finish.

Balance: Hard to put my finger on it; I think I like this coffee but may revisit this review.

Update: After having this coffee for a week I’d say it’s great, but really weird. After it gets warms to closer to room temp (I drink it cold) the flavor goes from pleasantly lemony to chlorinated. It’s bizarre and seems to happen all of a sudden, instead of gradually.