Mistobox February kicked off with several regions I am familiar with and then there was this one - Peru Tupac Amaru from HalfWit Coffee Roasters. I had been wanting to try this Chicago company for awhile now and just hadn’t found the right coffee to choose. Not that I really had a choice with this one, but receiving coffees from regions I wouldn’t typically select on my own is one of the primary reasons why subscription services are nice for me (especially while there is a lot of unexplored territory).
Roaster: HalfWit Coffee Roasters
Origin: Peru, Puno
Process: Fully washed
Varieties: Caturra, Typica, Bourbon
Elevation: 1,550 - 1,900m
Woodneck | 24g © to 337g (w) | 3:30 total time | 201 degrees
Dry aroma is buttery and a little citrusy.
Cup smells of tea.
The first sips are very nutty - cashews specifically jump out with a buttery finish. Very creamy body like peanut butter.
Digging just a bit deeper it transforms to a juicy introduction but cannot exactly pinpoint what the sweetness is.
Bright yet also cannot pinpoint an area where the acidity is hitting.
It develops into a drying finish with roasted nuts around mid mouth.
Chemex | 20g © to 300g (w) | 4:30 total time | 201 degrees
First dive in is very light in body with a taste of cream. It seems to have a tiny kick in the finish like cayenne.
It starts to grow a little more buttery yet a little more drying. Some tartness shows up along with cherry and cranberry fruits.
Right in the middle there is a lot going on but it is moderately difficult to describe. It reminds me of a bag of sweet and salty trail mix, with extra salt sprinkled on top.
It is still a smooth cup that gets sweeter as it cools.
Buttery, nutty, cream.
V60 no stir | 23g © to 309g (w) | 2:45 total time | 200 degrees (preferred method)
Very sweet creamy taste off the front with a buttery body and nutty finish.
Clean, light to medium body, crisp green apple acidity. Pear and apple notes seem to dance on the pallet as I dig further.
It grows more sweet and buttery as it cools - like caramel apple cider or sea salt caramels down the tongue, but never in this method is the nuttiness in the way.
The acidity also gets a little more prominent, more zesty, as more citrus notes seem to jump out as well - tangerine, lemon, cherry.
As it gets cooler you get a nice cherry sweetness and a moderately lasting finish.
Crisp, buttery, creamy.
This was an interesting coffee in retrospect. I think it could be easy to brush this off as unenjoyable for lack of development or change when in reality it may just be that this is a straight forward cup of coffee. It’s solid, it’s balanced, it’s smooth, it’s nutty, it pairs well with biscotti (like my co-worker likes to bring in for me). While I love when coffees take me here and there and everywhere, some coffees have to be the backbone.
Co-host of the I Brew My Own Coffee Podcast and always has all the chocolate. I also love to play board games. Yea, let's go do that right now.