Tag: Peru

Anodyne Coffee Company // Peru Norandino

Peru Norandino Cooperative is an association of small-scale coffee producers in northern Peru. The 90 grassroots organizations with more than 6,600 producers, located on the western slopes of the Andes Mountains in Piura. Cooperativa Norandino brings together three important coffee farmer groups with a long […]

Colectivo Coffee // Peru Chirinos

Colectivo Coffee // Peru Chirinos

Tucked away in the mountainous landscape of Peru, in the department of Chirinos, sits the coffee producing cooperative La Prosperidad de Chirinos. Almost 50 years old and with more than 700 members, La Prosperidad is a terrific example of a self-sufficient cooperative. Its members strive […]

Share Coffee Roasters // Pickup Espresso

Share Coffee Roasters // Pickup Espresso

Share Coffee’s Pickup Espresso is comprised of:

70% Peru Union Azata

This lovely coffee from the Union Azata cooperative is Share’s last Peru offering of the season. Hailing from the Sandia Valley, this coffee is a great closing chapter on a series of outstanding lots from this region.

20% Colombia Pedregal

The Andes Mountain range passes through Colombia like a vein. If you follow it across the whole country you will also follow the best areas for coffee production. The further south you go the closer to the Pacific Ocean you go.

San Jose is a small village within the greater region of Pedregal, which is located in the southeast of Cauca. This small lot is the handiwork of seven producers in the area. They all manually de-pulp their cherries using hand-cranked machines and wash their coffee on site.

The isolation and altitude of this area are what make this coffee so unique. Classic Caturra shrubs dominate the growing hills of these farms. The high elevation of the mountains always brings out the best in the Caturra cultivar, and this lot is no different.

It is comprised mostly of Caturra which is then depulped using a hand-spun depulper, fermented and washed in a single tank over night, and laid out to dry on parabolic raised beds. These beds are laid out similarly to a greenhouse, but with open sides to allow for good airflow. The covering on top allows the coffee to dry well in a rainforest. This coffee is processed fully by the producers, which really highlights the skill and intent that goes into their production of this coffee.

10% Colombia Orlando Valenzuela

Coming from the region of Huila, Orlando Valenzuela’s coffee is grown with care and pride to express the potential of the excellent conditions of this coffee producing region. Huila, located near Narino and Cauca, produces some of the finest Colombian coffees, and Orlando’s takes a prime spot in a series of small lots from this area of Colombia. The coffee is 100% Caturra, varietal, and is manually depulped, carefully washed and dried before dry-milling and export. The investments in farming and processing practices Orlando have made make an positive impact on cup quality, expressing the quality potential in coffees from Huila.

Coffee from Colombia can be some of the most vibrant, rich and expressive coffee in the world. Harvest season in Colombia is always an exciting time, as we hear word about where the best coffees are, what kinds of issues have faced farmers and producers’ associations during the year. We also get to see how some of our favourite coffees have changed through the year. We generally buy coffees from a few different areas (called departments) in Southern Colombia – Huila, Nariño, Cauca, Tolima, among others. This coffee is part of a presentation of several micro-lots from these regions, with the intent to showcase regional differences. These small lots have been chosen from among the best in their area.*

Welcome to my Table, here in the corner of this cafe. Today we’re sipping the Pickup Espresso, from Share Coffee Roasters in Hadley, Massachusetts. Feel free to pull up a chair.

THEDETAILS

origin: Sandia Valley, Peru // Inza, Cauca, Colombia // Los Laureles, Bruselas, Huila
farm: N/A // N/A // Orlando Valenzuela microlot
producer: smallholder farmers // Sancho, Oidor, Ultengo, Ulchor, Lis, and Mazabuel families // Orlando Valenzuela
association: Peru Azata Cooperative // N/A // N/A
elevation: 1500 – 1800 // 1750 – 2100 //1600 meters above sea level
cultivars: Caturra, Bourbon, Typica // Caturra // Yellow Caturra, Red Caturra
process: fully washed, patio dried // fully washed, parabolic bed dried // fully washed, patio dried

CUPPINGNOTES

The aroma of the Pickup Espresso is really sweet. The first thing that comes to mind, when I smell this coffee, is Hershey bar. Milk chocolate and almond pervade the nose, with some additional scents of cherry and citrus.

(NOTE: Before I get into this, I need to make clear that I don’t own an espresso machine; so, even though this coffee is meant to be an espresso blend, I am reviewing it from a filter coffee perspective. I got the best results brewing this coffee through the Kalita Wave and Aeropress.)

Much like its aroma indicated it would be, this is a really sweet coffee; decadent, even. When I smelled the coffee, my first thought was “Hershey bar” and my first thought after my first sip isn’t too different: “chocolate covered cherries.” This has a very prominent milk chocolate flavor and a very prominent cherry cordial flavor; it also has some great toffee, and toasted marshmallow, malt, and nut flavors that provide a sturdy backbone for this medium-bodied coffee. The creaminess from the chocolate coupled with the juiciness of the cherry (and apple, plum, fig, and clementine acidity) give it a beautifully supple mouthfeel, and the bottom of the cup rounds out with a clean finish.

FINALTHOUGHTS

Share Coffee was a perfect three for three this week, and I think I might have inadvertently saved the best for last. Their Pickup Espresso was absolutely dynamite. It actually reminded me of a coffee I had a few years ago, from Ritual Coffee—their Abakundakawa Rwanda. That coffee was named “Sweet Tooth” and it really lived up to that billing. Pickup Espresso could have been called the same.

This was a very sweet, decadent coffee; but it also had a fair amount of lively fruity tartness to it, too. This coffee burst out of the cup and barraged my taste buds with clearly defined flavors, a rounded, supple mouthfeel, and a profile that featured a ton of depth. It just kept going and going, revealing layer upon layer.

The coffee was always shifting, always surprising, and remained true to its moniker throughout the cup. This coffee was a real “pickup”—a perfect way to start out the day.

*content courtesy of Dispatch Coffee

What were your thoughts of this one? Comments, questions, and suggestions are always welcome! Feel free to enter a comment below. Also remember to like us on Facebookfollow us on Twitter, and follow us on Instagram!

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Higher Grounds Trading Company // Peru Pangoa Julia Sulca Pillaca Microlot

Higher Grounds Trading Company // Peru Pangoa Julia Sulca Pillaca Microlot

Tucked away in the central Amazon region of Peru, just east of the Andean mountain range that runs through the center of the country, CAC Peru Pangoa (Cooperativa Agraria Cafetalera Pangoa) has been serving its members since 1977. The coop has experienced a colorful history […]

Higher Grounds Trading Company // Peru Norandino Natural

Higher Grounds Trading Company // Peru Norandino Natural

Peru Norandino Cooperative is an association of small-scale coffee producers in northern Peru. The 90 grassroots organizations with more than 6,600 producers, located on the western slopes of the Andes Mountains in Piura. Cooperativa Norandino brings together three important coffee farmer groups with a long […]