We have purchasing coffee from Santos Mendoza Bernilla for the past four years. HE is a member of the Chirinos cooperative in northern Peru, and grows caturra and catimor at about 1900 meters. The coffee is always very good, and this year’s harvest is no exception, though what its characteristics are, exactly, has been a little trickier to pin down than usual.
The dry aromatics tend towards darker, deeper notions of sweetness, like date bread. Once brewed, there’s definitely some fruit in the cup, and we think it tends toward those deeper, plum-like, tamarind tones. But sometimes the coffee provides an experience that reminds me of muted Fruit Loops dust, with all sorts of bright tropicals–reds and oranges and yellows–making an appearance.
It’s got a creamy body, with sugar browning and graham cracker sweetness, along with some sweet tea and pleasant acidity. It’s an “if I can only drink one coffee” kind of a cup!