Peru, El Cedron

WILLIAN IS AN EXPERIENCED PRODUCER WHO IS ADOPTING MORE SPECIALTY-DRIVEN PRACTICES LATER IN HIS FARMING CAREER. THE MAJORITY OF HIS FARM CONSISTS OF CATIMOR AND BOURBON VARIETIES, WHICH MAKES THIS LOT UNIQUE. THE COFFEE DISPLAYS PROMINENT MELON, ALONGSIDE PEACH AND TOFFEE THROUGHOUT, CREATING A DELICATE PROFILE.

 

IN DISCUSSIONS WITH WILLIAN, HE RECOGNISES THAT BETTER PAYMENTS COME WITH BETTER PRACTICES, AND HE IS ACTIVELY WORKING TO IMPROVE! PERUVIAN COFFEE TERROIR IS KNOWN FOR ITS DIVERSE MICROCLIMATES, WHICH SIGNIFICANTLY INFLUENCE THE FLAVOURS AND CHARACTERISTICS OF THE COFFEE. THIS LOT IS A PRIME EXAMPLE OF HOW THE SPECIFIC CONDITIONS OF WILLIAN’S FARM CONTRIBUTE TO A DISTINCTIVE AND WELL-BALANCED CUP. YOU’LL FIND SWEET TOFFEE NOTES, BRIGHTENED WITH FRUITY PEACH AND MELON THROUGHOUT.

Produced by Willian in Peru, this El Cedron lot showcases the potential of the Catimor varietal. While this hybrid is often recognized for its resilience and high yield, its performance in the cup can vary significantly based on regional terroir and processing techniques. When roasted by Reuben Hills, this specific selection highlights a distinct profile of melon, peach, and toffee.

These tasting notes offer a compelling look at how sweetness and stone fruit characteristics can manifest in Peruvian coffees. For those looking to better understand the nuances of these descriptors, consulting a flavor wheel can be a helpful exercise in identifying the specific aromatic compounds present in the cup. By focusing on the interplay between the sugary toffee base and the brighter, fruit-forward notes of melon and peach, drinkers can gain a deeper appreciation for the careful cultivation practices employed by producers like Willian.