Tasting Notes for Peru Minca Organic:
This deep-toned, chocolaty Peru has tones of milk chocolate, hazelnut brittle, and gentle citrus notes (pink grapefruit, tangerine), held together by sweet notes of magnolia. Acidity is balanced and brisk, and body is full, creamy and smooth. The finish is particularly long, chocolatey and engaging.
About this Coffee:
In the Qechua language, in the Andes, Minca refers to a particular camaraderie between farmers. While producers will hire help for the harvest, during the year they depend on their neighbors. Groups will travel from farm to farm, accomplishing what needs to be done before moving on to the next farm. This idea of caring for the whole — this social bond — is known as Minca.
About the Region:
Located between the Andes Mountains and the rainforest, Satipo is also known as the ceja de selva, or, “jungle entrance.” It’s a region rich in biodiversity and with very asymmetrical topography, which creates different types of airflows that help coffee trees to flourish.
Sharing a border with the largest coffee producing nation in the world is not easy. Peru’s coffee farmers and green coffee exporters cannot hope to compete with Brazil on efficiency or its prices. Thus, Peru must constantly work to differentiate its coffee.