Bird Rock Coffee Roasters
Finca Tasta Peru
| Roaster Location: | San Diego, California |
| Coffee Origin: | Satipo Province, Junin Region, central Peru |
| Roast Level: | Medium-Light |
| Agtron: | 55/75 |
| Est. Price: | $23.50/12 ounces |
| Review Date: | March 2019 |
| Aroma: | 9 |
| Acidity/Structure: | 9 |
| Body: | 8 |
| Flavor: | 9 |
| Aftertaste: | 8 |
Blind Assessment: Bright, juicy, sweetly and seductively tart. Blood orange zest, dried raspberry, ginger blossom, cocoa powder, sandalwood in aroma and cup. Balanced, sweet-tart structure with crisp, vibrant acidity; velvety mouthfeel. Citrus zest and dried berry notes bookend the cocoa-toned finish.
Notes: This coffee tied for the highest rating in a cupping of coffees from Peru, Bolivia and Ecuador for Coffee Review’s March 2019 tasting report. Produced by Edith Meza entirely from trees of the Red Caturra variety of Arabica. This is a dry-processed or “natural” coffee, meaning the beans were dried inside the fruit rather than after the fruit has been removed, as is the case with wet-processed or “washed” coffees. Bird Rock Coffee Roasters is a retailer and wholesaler focused on organic and socially responsible coffees; it was awarded the “2012 Micro-Roaster of the Year” title by Roast Magazine. Visit www.birdrockcoffee.com or call 858-551-1707 for more information.
The Bottom Line: A cleanly fruit-toned natural-processed Peru cup, ringing with spicy floral and rich aromatic wood notes.
This review originally appeared in the March, 2019 tasting report: Revisiting the Andes: Coffees From Peru, Ecuador and Bolivia
