An apparent slow roast deepens and rounds the profile. Hints of fir, milk chocolate, possibly butter in the aroma. In the cup muted acidity, rough but full mouthfeel, continued aromatic wood and chocolate notes, with hints of flowers and butter. The chocolate notes carry into the rich, dry finish.
SEARCH RESULTS
We found 144 reviews that match your search for peru. Coffees are listed in reverse chronological order by review date. Older reviews may no longer accurately reflect current versions of the same coffee.
Very sweet-toned aroma, simple but balanced, with hints of orange and cedar. Continues its quiet way in the cup, gently and sweetly acidy with continued hints of orange and cedar. Lean but silky in mouthfeel. Rich, long finish with only a hint of astringency.
Quiet aroma with walnut and hints of cedar and dark chocolate. In the cup heavy body with a slightly rough mouthfeel, an almost syrupy sweet structure, and dominating musty/earthy notes that can be read as a sort of robust, walnut-toned dark chocolate. The sweetness carries into a rich, slightly tight, continued walnut-toned finish.
Sweetly balanced in aroma and cup: butter, flowers, orange, dark chocolate. The orangy chocolate notes dominate in the gently acidy, silky-bodied cup. Fine finish: rich, sweet, flavor-saturated. A very slight hint of astringency emerges as the cup cools.
Rather thin aroma, with semi-sweet chocolate hints. In the cup the chocolate turns explicit, crisp and pleasantly cocoaish. The finish is surprisingly rich, with continued cocoa tones and a hint of flowers. The cup generally relaxes and plumps up as it cools.
Lushly complex but delicate aroma, alive with floral and low-acid fruit notes: apple perhaps, even banana, leaning toward chocolate. In the cup displays a simplifying sharpness when hot, but softens and sweetens as the cup cools. The seductively low-acid fruit notes persist from aroma into cup, reading as red wine and chocolate. The finish is long and rich with a slight astringent edge.
Lively aroma, with fresh-cut cedar and cherry-chocolate notes. In the cup simple but deeply resonant, with hints of flowers, chocolate and cherry-leaning fruit shimmering through the gentle roastiness.
A touch of fruit ferment both pleasantly complicates and slightly mars this interesting coffee. In the cup the ferment turns the acidity pleasantly winy and bends the fruit toward a rich, brandied chocolate with raisin and caramel innuendo. The long finish is marred by a troublesome bitterness, however, probably owing to the same ferment.
In the nose intensely roasty and intensely alive with pungently sweet fruit - passion fruit, or sweet grapefruit. In the cup the powerful coupling of sweet fruit and bitterish roast tones persists. Patient palates may read a raisin-toned dark chocolate in the roasty fruit.
The aroma is subtly rich and crisp with dry cocoa tones. In the cup a sweetly balanced, delicately floral, cherry-toned coffee wants to emerge, but something is shadowing the profile, perhaps a very slight but flavor-dampening mildew.
In the nose sweetly pungent, with a round, full, balanced roastiness free of burned tones. The roasty tones sharpen in the cup, however, carrying into a long but rather astringent finish.
Rich in the aroma, pungent fruit, fresh leather, roasty chocolate. The roast tones turn the cup rather sharp and monotoned, however. In the finish softens once again toward a richly dry, chocolate-toned fruit.
In the nose distinctly roasty, pungent, but quite sweet and resonantly round-toned. In the cup cleanly burned but still quite sweet, light-bodied but round in impression. Some fruit, perhaps softened by a hint of clean ferment, makes itself felt as the cup cools.
Sweet, richly low-toned, luxuriously fruity, but distinctly musty. The mustiness is the almost effervescent kind that can be charitably read as spice. Cleans up a bit in a long, rather satisfying finish.
This well-known blend, which attracted high ratings in previous Coffee Review tastings, mildly disappointed in this incarnation (Willem 84, Ken 84). Aroma fared well enough. For Willem it was "elegant, complex[ly] floral," for Ken "sweet, rich, with papaya and perhaps mint." Both found the small cup imbalanced, however. Willem described it as "acidy [and] spicy," Ken as "heavily pungent with aromatic wood notes." This imbalance predictably softened in milk: "Much better with milk than without" Willem concluded, although Ken felt the presence in milk was substantial but "rather ponderous with a woody finish."
Delicate and soft, with a tart sweetness suggesting Meyer lemon. Supple, smooth, elegant.
A sweet, fruity Peru that suffers from musty, mildewed tones. The mild musty influence turns the fruit and floral notes pungent, dry, and bittersweet. Pleasantly so, aside from the rather heavy finish.
Either pleasantly subdued or disappointingly flat, depending on expectation. Roasty and mildly bittersweet, complicated by slight dry, brisk cocoa notes and perhaps some spice tones. The best of the four Perus submitted for this cupping.
Balanced but subdued. Acidy brightness and hints of fruit and chocolate are dampened by a bitter pungency. For the patient, a hint of lavender in the finish.
Nicely balanced sweetness and chocolate-toned roast pungency, complicated by a touch of pruny fruit. A bit simple and monotoned, but pleasantly and deeply so, like good minimalist music.