I have already ranted other places about the poor quality of some organic Peru coffees: Cup a supermarket organic Peru versus a high quality organic Peru and the differences are profound. Not only do the cheap ones have little to no positive qualities, they also have defective taints in the cup, grassy, fermenty notes in particular. These are the hallmarks of unripe coffee cherry (poor picking and separation of fruit) and poor wet-milling standards. Anyway, this particular lot was the hands-down winner among the Perus this year to date, and among the other lots from this same co-op (COCLA). Ccochapampa is in the Cuzco region (south-central Peru): the co-op is located near the town of Quillabamba. The co-op has 150 small-holder farms, and the unusually-spelled Ccochapampa means "plain by the lake" in the Quechua language. The coffee area is between 1600 and 2000 meters, adjacent to the snow-covered peak known as Veronica, which feeds river Vilcanota that is fed year-round by snow-melt. (No, the "Cc" is not a typo!) The dry fragrance is surprisingly nutty with milk chocolate roast tones. But adding the hot water results in a burst of herbal-floral aromatics, suggestions of pungent spice, and chocolate. The cup has a good bittersweet zent to it, and the accent notes I have mentioned, spice (warming spice) and herbs are present too. There's a waxy mouthfeel that combines well with the chocolate in the cup, not a heavy body but viscuous still, and it reminds me of a character I get in some Mexico Oaxaca coffees. Since both are pure Typica cultivar, I wonder if it might be a character of that specific varietal. I like this cup: it has the brightness of Centrals, but a rustic tendency in the cup flavors that gives it a slightly earthy edge.