Peru Organic Lot #20 Vicente Palero Roque

The cup profile is special, almost like Yirgacheffe-light or even Huila-light in the sense of it having a raw, unrefined sweetness like sugar cane and subtle stone fruit component like peach and apricot. The acidity is brilliant. Its bright like sweet citrus and cuts through the flavor profile perfectly giving it a "clean" taste. City to City+.
Out of stock
88.7
  • Process Method Wet Process
  • Cultivar Typica Types
  • Farm Gate Yes
Region South America
Processing Wet Process (Washed)
Drying Method Patio Sun-dried
Arrival date Jan 1 2013
Lot size 3bags/boxes
Bag size 69.00kg
Packaging GrainPro liner
Farm Gate Yes
Cultivar Detail Typica
Grade SHB EP
Appearance .2 d/300gr / 16+ screen
Roast Recommendations City to City+ levels will showcase the vibrant acidity of this coffee.
Weight 1
Vincente Palero Roque is a coffee farmer in San Juan del Oro, Peru. His small 2 hectare farm sits high up in the Andes at over 1700 masl and is planted entirely with Typica. As is the case with most farmers in Southern Peru he manually depulps his coffee using a hand-crank depulping machine. Vincente ferments in a concrete tank and washes in the same after 12-14 hours. He carries his parchment down the mountain to a communal drying patio at the cooperative where the coffee is dried to the proper point of moisture content. Vicente's lot took the 20th place in Southern Peru's cupping competition which encompasses coffees from both Puno and Cusco. We feel like it slid significantly further than it should have. We've bought virtually all of the top 30 so we feel confident saying that. This is a coffee that represents wants higher end Peru can really be.
This is a beautiful coffee. This is a coffee taster's coffee. Of course we each have our own personal preferences when it comes down to the particular flavors we look for and individual sensory components that we enjoy most. But when in the lab, at the cupping table, the finest coffees are often determined by the quality of their acidity and sweetness. Vincente Palero Roque is a prime example of this. The dry fragrance demonstrates heavy sweetness that plays between ripe stone fruits like cherry and apricot to chocolate. Chocolate so sweet and refined its reminiscent of chocolate frosting. The break was malted like cacao as well but also had a ripe plum note to it. The cup profile is special itself is special here. Its almost like Yirgacheffe-light or even Huila-light in the sense of it having a raw, unrefined sweetness like sugar cane and subtle stone fruit component like peach and apricot. The acidity is brilliant. Its bright like sweet citrus and cuts through the flavor profile perfectly giving it a "clean" taste. Maybe the one knock on Vincente Palero Roque is its lighter mouth feel. The acidity and sweetness dominate the body in this coffee. This lot will show fairly well across the roast spectrum but will truly shine at a lighter to medium roast style.