Fair Trade / Organic
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.
Roasts
Depending on origin, growing region, and style of preparation, every coffee carries a unique set of physical and flavor characteristics, affected by such factors as longitude and latitude, amount of sun, shade, rainfall, cloud cover, soil content, nitrogen and minerals, and other factors.
As roasters, our job is to recognize and identify for our guests those special flavor characteristics that define a particular coffee, and determine the roasting methodology that will enhance these very special flavors.
Coffee Exchange offers 5 distinct roasts. Each coffee is available in the roast(s) that suits its finest characteristics.
American Roast: Light brown in color with a dry surface, this roast is characterized by a light body and a bright, piquant flavor.
Full City Roast: A little darker, this roast creates a rich, sweet, full-bodied and complex cup.
Vienna Roast: Even darker, this roast brings the ambrosial coffee oils to the surface of the bean and brews a savory, pleasantly bittersweet cup.
French Roast: This roast results in a dark, oily bean with a bold flavor and a heady aroma.
Espresso Roast: As dark as possible in pursuit of a densely flavored cup.