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Cusco, the southern Peruvian region famous for Machu Picchu, grows coffee high in the Andes.
Cusco, the southern Peruvian region famous for Machu Picchu, grows coffee high in the Andes.
On its higher slopes traditional Typica still dominates, giving a sweet, mellow cup of chocolate, nuts and soft citrus.Home to the old Inca capital, it is increasingly recognized as a specialty origin.
Cusco's coffee grows on the eastern Andean slopes that fall away toward the Amazon, such as the La Convención valley. High altitude and wide day–night temperature swings ripen the cherries slowly, building sweetness and complexity. Smallholders dominate, many keeping traditional, near-organic methods.
To bring out its mellow sweetness and balance, a medium-roast paper drip is the classic. With few off-notes and a good affinity for milk, it also works as a base for café au lait and lattes. Aim for 90–93°C water and a 1:15–16 ratio to let the nutty, chocolatey sweetness show.
Brings out mild acidity and sweetness. Cooler extraction is the trick to a clean cup.
A weighty take on the chocolate and fruit flavors.
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