This coffee is from a different source than the Peruvian FTO we have stocked previously. The Peruvian coffee we have had in the past has exhibited less acidity, which has produced a very mild & creamy espresso, but perhaps a little bland for the milkies.

When we drank this new Peruvian shortly after roasting we struggled with the increased acidity a little, and were initially concerned that it was going to be another of those coffees that wasn’t suited to espresso.

But this morning we had a shot from a 1000g bag that was roasted on 30 Oct and was broken open a day after roasting and has been casually opened & unopened every few days to top up our grinder, just sitting on the bench in between

In this time period it has really rounded out. If you ever wanted an espresso to call your autumn roast this would be the one you would use.

Sure, the crema has dropped back to say only 2 or 3mm deep, but the acidity has completely changed. There are no sharp edges when it hits your tongue as there were when it was fresh, and the natural sugars in the bean now blend neatly with the carmelised elements to give you a fantastic sweet tobacco taste. It reminded us of sitting front of a big open fire drinking single malt scotch whiskey. It really is a great espresso to draw with a few friends and chew over the events of the day.

When it was first roasted the acidity and the carmelised sugars did not tie together properly on your tongue, they fought for dominance like two north pole magnets.

SO if you opt for this roast please give it at least 10 days unopened, perhaps 15 even, to let the roast mature. This coffee really has shifted from something were wondering about trying to roast darker to tame the acidity initially, to a roast that we are now extremely proud of the complexity it offers as a single origin espresso.

We can confirm it also makes a very enjoyable filter coffee.

It also makes a good latte & cappuccino if you are a closet milkie.