This micro-lot coffee was produced by Flavio Ccori Sonccoi, and is from the Puno region of Peru. Flavio is a member of the Inambari Cooperative, which is part of a larger cooperative union. The union has eight total cooperatives under it's umbrella, and in our experience, of all the coop members Inambari produces some of the best lots. The altitude may have something to do with this, as it often exceeds 2000 meters with Flavio's farm breaching the 1800 meter mark. He grows primarily Bourbon on the farm with some Caturra mixed in. At 4 bags total, this is a tiny lot and represents all the specialty grade coffee he produced this year. Wet milling occurs using fairly 'traditional' techniques for this region, with hand-crank depulping devices, single tank fermentation and washing, and then often drying the coffee on covered beds (the weather can be unpredictable in the region). Inambari, working in coordination with the other seven cooperatives, have been able to set up their own dry milling facility and the ability to export their own coffees through the union. Being that this lot is so small, we are only offering in 1 LB bags.
Complex sweetness, fruited notes, florals - together these characteristics define this lot from Flavio Ccori Sonccoi and is one of the better Peru microlots we tasted this year. A City roast level level brings on a fragrant smell of apple along with a heavy dose of raw honey. It's very sweet, and darker roasts have a bit of light caramel and dried stone fruit in the mix. There's a hint of wildflower too, which dissipates in the wetted crust. Hot water brings on an intense smell of browning sugars, butter caramel, and with a bit of maple syrup on the break. The cup is delicate and sweet, and light roasts are reminiscent of hot apple cider with cinnamon stick and mulling spices. There are lots of fruit flavors in City roasts - red and green apple, Bartlett pear, yellow cherry, grape - and these play off the oh-so-clean (near sparkling!) acidity and fruit juice-like body as well. Dark roasts are less complex but still have a deep fruited sweetness, and with a bit of caramel and milk chocolate. This coffee finishes so clean, leaving behind traces of raw honey and Swiss cocoa on the pallet. This will probably work well as espresso too, but with a cup profile like this, I much prefer the complexity of a brewed cup of coffee.