those of you who have been with us for a while will know that our business is just one experiment after another as far as coffee is concerned
broker descriptions can not be relied upon – the focus is all on cupping and you’re a better man than i if you can visualise what a cupped coffee will taste like when you put it through the espresso process
so we just buy & try, one bag at a time. if it works for us, we buy some more
anyway, Peru. we love Peru the country, and even have a good friend from Peru, but for us Peruvian coffee just doesn’t work as an espresso. perhaps there is a superb Peruvian coffee out there that makes an exquisite espresso, and we just need to find it
but for the meantime we’ll take a break from Peruvian coffee. we’ve tried a few, some better than others, but they all have a common characteristic – a bit thin/lacking in body, and a flinty taste of lime. to translate that into wine terms i am always reminded of a Pouilly Fume
i find that kind of taste in wine a pleasant change now and again, but i can’t get too enthused about it in espresso so we’ll not be getting any back in the foreseeable future