BeMyBean - Peru Amazonas Washed Espresso 250 g

A specialty coffee from Peru, roasted in Poland by BeMyBean. Dark roast, perfect for espresso, coffee machines, and moka pots. You can expect hints of fudge, brownie, raspberry syrup and sweet cherry.

Country: Peru

Region: Amazonas

Varietal: Bourbon, Caturra

Processing: Washed

Altitude: 1300 m a.s.l.

ABOUT THE COFFEE

Peru Amazonas takes us to the Amazonian region of Peru, known for producing high-quality coffees, especially of the Caturra variety. The coffee comes from producers collaborating with Valley Coffee; the coffee plants on their plantations grow in the shade of larger trees (so-called shade-grown) and are managed using traditional cultivation methods developed by local communities. Such conditions favor the slow ripening of cherries and allow for obtaining beans with a characteristic, full profile.

In espresso, Peru Amazonas is primarily sweet, creamy, and distinct. The foreground is formed by notes of fudge and brownie — associated with caramel, butter, and freshly baked chocolate cake. In the background, raspberry syrup appears, bringing a juicy, fruity sweetness, while the whole is completed by a note of ripe sweet cherry. Thanks to this, the coffee has a dessert base, but it is neither heavy nor one-dimensional. Fruity accents add freshness to it and ensure that subsequent sips reveal a slightly different character of the cup.

PROCESSING

Peru Amazonas undergoes washed processing, which is the wet method. The process begins with the harvesting and sorting of ripe fruits, after which the cherries go to a depulper that removes the skin and most of the pulp. The beans, still covered in a layer of mucilage, then undergo fermentation, during which natural microorganisms break down the remaining pulp.After fermentation, the beans are thoroughly washed and then dried until the appropriate moisture level is achieved. After drying, the coffee remains in parchment, which protects the bean during storage.

Before preparation for export, the parchment is removed, and the green coffee is sorted and prepared for further transport and roasting.In the case of Peru, the harvest season begins around mid-April and can last until October. Higher-altitude plantations finish harvesting later because lower temperatures slow down the ripening of the fruit. High rainfall in the region is also significant for the coffee plant's development cycle.

Peru Amazonas is a choice for those who are looking for high sweetness, chocolate-caramel depth, and a clear fruity accent in espresso. Fudge and brownie create a dessert base, while raspberry and sweet cherry add juiciness to it and make the cup stay lively right up to the last sip. It will perform exceptionally well both as a classic espresso and as a base for cappuccino or flat white.

Store in a dry and cool place.