Peru Comite La Palma

Varietal: Comite La Palma

Cultivar: Wet Process Caturra, Catuai

Tasting Notes: Milky Body, Baked Apple, Raw Sugar

Description: The ground coffee has a clean scent of light brown sugar and hazelnut, with a hint of barley malt syrup. The addition of hot water pulls out accents of dried fruit from the grounds, with sugar browning sweetness, caramel and toffee shell. La Palma showcased creamy body across the roasts we tested, milky on the palate, and a bit juicy. The sweetness tasted lightly spiced with cinnamon, and showed unrefined brown sugar qualities that carried over into finishing hints of baked apple, and creamy raw nut notes, like Brazil nut and hazelnut. There's a mouth pleasing interplay of acidity at the Medium roast level that brought to mind tannic black tea. Our medium roast developed profiles of bittersweet bean to bar chocolate, creamy dark ganache, the cooled cup showing a muted raisin note too, like chocolate covered raisin.