This past fall, we tasted several single-producer micro-lot selections from across Peru, a country we’ve become exceptionally excited to work in. While all the selections tasted great, two micro-lots from producer Milceades Minga stood apart from the rest.
Peru in general has all the right conditions to produce expressive and tasty coffees. Cool climates help coffee cherries mature slowly which in turn builds complexity and unique sweetness in the cup. Cultivation of an abundance of old-variety coffee trees like Bourbon, Typica, and Caturra — varieties that other areas of South America have ceased to farm due to tedious upkeep — means that absolutely unique coffees are available from the country.Milceades’ farm, Gallito de las Rocas, puts on full display what that unique climate and careful cultivation of old-variety coffees can create.
Milceades cultivates three major varieties: Pache, Bourbon, and Caturra. The two micro-lots showcase separations by variety, each offering a one-of-a-kind flavor experience. Peru Milceades Minga Lot 2 features the Bourbon and Caturra varieties. In the cup, we taste tones of juicy forest berries paired with flavors of chocolate, praline, and brown sugar.
To learn more about Milceades, his coffees, and the many reasons for our growing infatuation with Peruvian coffee generally, check out Nick’s recent blog post.