Damian Espinoza – Natural Sundried

We have purchased—and loved—Damian Espinoza’s coffee since 2018, and it’s been a staple on our menu each year. When we heard of Damian’s experiments with natural-sundried lots, our curiosity was piqued. This style of processing is uncommon in Peru. This lot is one of the cleanest examples of natural processing we’ve encountered from this region, brimming with flavors of Concord grape, creamsicle, and almond.

Produced by Damian Espinoza in Peru, this natural-processed lot offers a distinct profile that highlights the unique terroir of the region. When coffee cherries are dried in their fruit, as is the case with this natural process, the beans often absorb complex sugars and acids that can result in a heavier body and pronounced fruit-forward characteristics. In this specific offering from Counter Culture Coffee, those qualities manifest as notes of Concord grape, creamsicle, and almond.

For those looking to better understand how these specific descriptors fit into the broader spectrum of coffee quality, consulting a flavor wheel can be an excellent way to categorize these sensory experiences. While every harvest varies, the careful handling of this sundried lot by Damian Espinoza showcases the potential for depth and sweetness inherent in high-quality Peruvian coffee. This selection serves as a compelling example of how processing choices directly influence the final cup profile.