Peru La Florida Organic
Mild, sweet, balanced--if you don't like intense, edgy coffees this organic coffee from the La Florida co-op will appeal to you. A gentle, very satisfying cup that a wide audience will appreciate.
Arrival Date: November 1st, 2019
Acidity & Brightness: Mild acidity and sweet
Balance & Finish: Well balanced with a nutty finish
Body & Texture: Full bodied, creamy texture
Flavors: Milk chocolate, orange and cashew
Grade: SHG (Strictly High Grown)
Certifications: Organic, Fair Trade, Shade Grown
Processing: Fully Washed
Varietals: Bourbon, Catimor, Caturra, Typica and Pache
Roasting: We like this coffee right at Full City (Medium). It's pretty versatile and roasts evenly so you can experiment with the roast levels if you like. The flavor changes--more fruit notes in lighter roasts and chocolate tones pick up and become increasingly darker chocolate as your roast progresses.
Recommendation: For people who enjoy a mild, smooth sweet cup of coffee without aggressive edginess or distracting complexity.
Reminder: This is raw coffee. You have to roast it before brewing.
Our Review: It seems we live in an age that abbreviates everything. In our case, the words just wouldn't fit in the space allowed. Just so you'll know, the SMBC in the name of this coffee means "Smithsonian Migratory Bird Certified". What that means is that the coffee has been certified by the Smithsonian Institution (the museum people) to have been grown under the old growth tree canopy. These trees provide habitat for migratory birds. Good for the birds, obviously, but good for the coffee as well since that means it is grown in the shade. Shade grown coffee matures more slowly, thus resulting in a harder, denser bean with a crisper cup. It also allows the coffee to be a little sweeter since the bean spend longer in contact with the high sugar fruit that adheres to it. So maybe SMBC really ought to stand for "Smile-Makes Better Coffee!"
Peru La Florida was founded in 1966. Initially the cooperative consisted of 100 farmers who hoped to combine and market their coffee at better prices and thereby attain a greater level of development. Today La Florida has over 1500 producer associates, all small coffee farmers who represent 36 communal groups, including Peruvian Sierra colonies and indigenous communities. La Florida coffee is grown between 4,000 and 6,000 feet above sea level. It is shade grown. The combination of elevation and shade means the bean matures slowly, resulting in a harder bean with brighter acidity.
This La Florida Estate is typical of Peruvian coffees and is noted for being mild, but with excellent flavor and aromatics. Kenneth Davids describes it as being "understated...subtly exceptional: light and levitating with a vanilla-nut-toned sweetness that deserves appreciation as a distinctive specialty origin". When we were researching Peruvian coffees, over and over we heard the phrase "soft and sweet", and after our cupping trials we'd agree. It makes a very nice morning cup--you know, that first one when you're still half asleep-sort of lets you ease into the morning with a pleasantly relaxed gentleness. It's various attributes tie together well, making it a nicely balanced cup. Although it lacks the intensity of some other coffees, the understated subtlety Ken Davids speaks of gives in an overall quality that is seductive. It makes an excellent addition to blends to which you wish to add some sweetness without dramatically altering the taste profile of your blend.
We offered coffee from La Florida a few years ago, but had wandered away as other Peru coffees popped up. But now we've come back. And picking up a cup of La Florida coffee again feels a whole lot like coming home--comfortable, pleasant, and enjoyable.