As ElevaFinca looks forward to the coming harvest in Peru, we take an opportunity to reflect on the most common and sought-after flavor attributes of Peruvian coffee. With its wide range of applications in different blends and roasting styles, we find bright acidity, floral and fruity notes, and a medium body to capture well-balanced attributes, adding flavor complexity to each cup.
When using coffee from Peru in a blend, it is essential to consider the characteristics of the beans and how they will interact with other coffees. Peru's qualities blended with different bright and fruity coffees, such as Ethiopian or Kenyan coffees, can create a well-balanced and complex blend with bright acidity, citrus notes, and a sweet finish. Blending Peruvian coffee with Colombian or Guatemalan coffees can create a well-balanced and smooth blend with a medium body and a mild acidity. Blending Peru with other espresso-friendly coffees, such as Brazilian or Sumatran coffees, can create a rich and complex espresso with a medium body, bright acidity, and a sweet finish.
Coffee from Peru is often used as a substitute for other coffee origins with a similar flavor profile, given its main harvest season from June to September, rather than in November to March when other Latin American coffee-producing nations typically see their main harvest.
Below are some examples of where Peru may substitute another blending component:
Colombian coffee is also known for its mild, balanced flavor profile with notes of chocolate and caramel.
Guatemalan coffee has a similar flavor profile to Peruvian coffee, with notes of chocolate, caramel, and nuttiness. It is slightly more acidic than Peruvian coffee, but still a good substitute.
Mexican coffee has a similar mild and balanced flavor profile to Peruvian coffee, with notes of chocolate and nuts. It has a slightly lighter body than Peruvian coffee.
Brazilian coffee is known for its nutty and chocolatey flavor profile, making it a good substitute for Peruvian coffee. However, it is typically less acidic and has a fuller body.
Costa Rican coffee has a balanced flavor profile with notes of chocolate and nuts, like Peruvian coffee. It is slightly more acidic than Peruvian coffee and has a slightly brighter flavor.
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