Peru Cafe Canchaque – Natural, American
Fair Trade / Organic • Canchaque • 1500-2350 meters
Flavor Notes: Milk Chocolate, Caramel, Vanilla, Medium Body
The Canchaque region of northern Piura is one of the only producers of high-quality, unwashed (“natural process”) coffees in all of Peru. Natural processing is the oldest, simplest method, and requires little machinery. Essentially, the goal of the method is to dry the whole cherry, achieved in three steps: cleaning, drying and hulling.
Founded in 1969, Cooperativa Agraria Cafetalera Jose Gabriel Condorcanqui is one of the oldest cooperatives in the Canchaque region of northern Piura, Peru. It is named after an indigenous hero, who in 1780, led a rebellion to improve the rights of indigenous Peruvians suffering under the Spanish Bourbon Reforms. Coop Condorcanqui is a member of Cooperativa Norandino. For the past several years, Cooperative Coffees has been working with Norandino to revive the traditional natural process coffees of the Canchaque region.
This traditional natural processed coffee is characterized by its consistently sweet blend of tropical fruit and caramel flavors, good body and bittersweet cocoa finish.
American Roast: Our lightest roast, characterized by a dry surface, leading to a light body and a bright, piquant flavor
Full City Roast: A medium/light roast, slightly darker than our American, has a rich, sweet, full-body creating a complex cup
Vienna Roast: A medium/dark roast that brings the ambrosial coffee oils to the surface and brews a savory, pleasantly bittersweet cup
French Roast: A classic dark roast that results in a dark, oily bean with a bold flavor and heady aroma
Espresso Roast: As dark as it gets. Not actually recommended for brewing espresso, this roast is in pursuit of a densely redolent espresso flavor, without the espresso extraction process
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