Dried Apricot, Fudge, Black Cherry
This is our second year purchasing Peruvian coffees and we are continually blown away by the quality and clarity in these beans. The Incahuasi Valley is home to three primary cooperative groups that Red Fox works with, this particular lot coming from the Amaybamba group run by Tuburcio Alarcon Bravo. Primarily Typica and Caturra varieties grown between 1800-2000 meters above sea level, the seeds are washed and dried for 8-10 days until they reach optimal water activity — narrowed down to .09 variance farm to farm. This level of specificity has an extraordinarily positive impact on the quality of the cup. South American coffees are screaming this year, be sure to pick up a bag or two to get you through the remainder of the Winter season.
An intense aroma of baker's chocolate rises from the cup giving a tell-tale sign that this is going to be an incredibly satisfying experience. The cup is filled with dried fruits, most notably apricot and dates, with a clarity similar to that of ripe watermelon. A lingering finish circles back to that fudge-like aroma with some black cherry notes hiding in the background. Throw this on espresso and to pull the cherry notes up an over an essence that can’t help but evoke hot cocoa.