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This dry process Peru makes a bold brew at a wide range of roasts. Dehydrated strawberry, grape wine, dried apricot, banana chips, and more. With a rustic sweetness and slightly mirky cocoa undertones, this comes off a lot like a dry process Ethiopia Harrar coffee. City+ to Full City+.
|Processing||Dry Process (Natural)|
|Drying Method||Patio Sun-Dried|
|Arrival date||December 2017 Arrival|
|Cultivar Detail||Bourbon, Caturra|
|Appearance||.7 d/300gr, 16-18 screen|
|Roast Recommendations||City+ to Full City+|
This dry processed coffee is from the El Pato cooperative that's operated in the Amazonian Andes since 2003. This is typica varietal, a large bean coffee, and is dry processed with the whole cherry left intact during the entire drying process. This type of processing tends to produce fruit forward coffees, heavier body, and muted acidity. Such is the case for this coffee from El Palto. The cooperative is invested in coffee quality and quantity, re-investing their premiums in both the farms and the families of farmers. They're currently at nearly 200 members, and have done a great job of isolating quality lots and featuring as micro, single-farm lot offers. Being a dry processed coffee, you can expect a lot of chaff to come off of the beans during the roasting process. This, in combination with the darker color hue that dry process coffees take on, can make judging physical roast characteristics a little tricky. Pay attention to when first crack begins and ends, and adjust your finish times from there.
This dry processed lot is a powerhouse in terms of dense sweetness and the array of fruited notes that are present. Sweetness and complexity aren't hard to come by with this one, and no matter where your roast development winds up, you're sure to be rewarded with a bold, fruit-forward brew. The dry fragrance of City roasts has a strawberry smell, not so much like the actual fruit, but more on the dehydrated side, and reminds me of strawberry milk powder. The wet aroma is filled with dried fruit smells, that with a rustic sweetness comes off a lot like an Ethiopian Harrar dry-process coffee. Full CIty roasts bring about pungent cocoa roast tones, along with dark berry fruit smells on the break. The cooling cup has a rustic date sugar sweetness, and as the temperature dips, fruited notes like red berry, dried strawberry, and banana chips make quite an impression. It doesn't have the cup clarity of a dry processed Ethiopia Yirga Cheffee coffee, but you'd be hard pressed to not take notice of overt fruit flavors that are out front at a wide range of roasts. There's a winey side too, and the finish has a cranberry liqueur aspect. Darker roasting does little to tone down bold dried and dehydrated fruited notes, and at Full City the cup shows a blend of semi-sweet chocolate chips, dried natural apricot, and grape wine.