The Peru Juan Encalada Sumalave was named for its producer, Juan Encalada Sumalave, who grew it in the Yanatile, Cusco region of Peru at 1,800 meters above sea level.
Welcome to my Table, here in the corner of this cafe. Today we’re cupping the Peru Juan Encalada Sumalave, from Halfwit Coffee Roasters in Chicago, Illinois, courtesy of Craft Coffee. Feel free to pull up a chair.
THEDETAILS
region: Yanatile, Cusco, Peru
farm: NA
producer: Juan Encalada Sumalave
association: NA
elevation: 1800 meters above sea level
cultivars: Bourbon, Caturra, Typica
process: fully washed, patio dried
CUPPINGNOTES
The aroma of the Peru Juan Encalada Sumalave is rich and deep with scents of cocoa, roasted nuts, bread, and baking spices.
The flavor follows the nose into a rich, comforting cup. It’s a fairly full-bodied coffee with a soft, creamy mouthfeel. It’s a moderately sweet coffee with very little acidity, and its flavor profile really doesn’t shift all that much from how it tastes immediately post-brew to how it tastes at room temperature. It’s a straightforward coffee, and somewhat one-dimensional (which isn’t necessarily a bad thing). It’s sugar-forward with Dutch chocolate and brown sugar being the dominant flavors. In the background, nuances of marzipan, hazelnut, and baking spices. There is also just a touch of roastiness which, for this coffee anyway, actually complements the flavor profile well.
The Peru Juan Encalada Sumalave is an example of what a tremendous Latin American breakfast coffee can be.
*content courtesy of Crop to Cup Coffee Importers
What were your thoughts of this one? Comments, questions, and suggestions are always welcome! Feel free to enter a comment below.
UNLESS OTHERWISE NOTED, ALL PRODUCTS REVIEWED ARE UNSOLICITED SUBMISSIONS FROM THE PRODUCT MANUFACTURER.
Andrew is a husband, father, dog lover, craft beverage enthusiast, content creator, and niche market Internet celebrity. Formerly of A Table in the Corner of the Cafe and The Pulitzer Project and contributor to Barista Magazine and Mental Floss, he’s been writing on the Internet for years.