Personally, I try to avoid restricting the taste profile of Peruvian coffee to only one definition, since we’re used to encountering so many different profiles… Enki SuarezQuality Coordinator, Tropiq Already well-recognized for its gastronomy, chocolate Read more…
Our sourcing has focussed on three primary distinctions for coffee lot styles: microlots, cooperatives, and community lots. We have encountered 87+ cups and complex characteristics among all three. Ceviche, Pisco Sours, ayahuasca, and stunning coffees Read more…
It’s truly a pleasure tasting the finished roasts and thinking back at how they started in the early crop and tasting super fresh. I’m always amazed by what you roasters manage to pull out of Read more…