Background: Peru is becoming an emerging force in South American coffees, overshadowed for much of history by Colombia and Brazil. Perhaps its most marketable quality is its innate environmental sustainability. It currently has more certified organic coffee than any other country in the world and has a large percentage of its producers under Fair Trade agreements. Starbucks' new Peru Chanchamayo, an addition to its seasonal brown bag line of coffees, is Fair Trade Certified, USDA Organic Certified, and Conservation International Certified. It is grown on the eastern slopes of the Andes mountains in central Peru--the "Chanchamayo" province--and collected from two separate coffee cooperatives: Tahuantisuyo and Sangareni. It is processed using the washed method, grown between 1,200 and 2,000 meters above sea level, and includes the varietals Bourbon, Criollo, and Typica.
Tasting: Aroma**; faint herbal aroma that dissipates as coffee cools. Acidity***; some quick and gentle biting on the back undersides of the tongue. Body***; a nice, round, medium body that lingers faintly on the back of the tongue. Flavor****; juicy sour tangerine with vibrant tobacco notes, sweet herbs, and light nuttiness.
I recommend this coffee, first, to anyone who enjoys a smooth and mild cup of coffee. Also, anyone who smokes may enjoy this coffee as an after dinner coffee with a cigar. Finally, socially-conscious coffee customers may want to purchase this coffee as it is sustainable in about every way imaginable.
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