Peru La Convencion opens with spicy aromatics of cedar and clove, but in the cup it’s pure sweetness: hazelnut and chocolate.
The acidity is mild and sweet, and the decadent dessert flavours are carried in a round body; full but smooth. This chocolate bomb finishes beautifully, with the chocolate easing to reveal the more delicate flavours of the hazelnut.
It’s sweet, smooth, delicious and endlessly drinkable.
Enjoy this exceptional take on classic flavours before we head off into some spectacular natural coffees in March and April!
The Cusco region is known as the heart of the Inca Empire, and the ancient citadel of Machu Picchu. To the west of those mountaintop ruins is the Inkawasi District, and La Convencion Valley, the home of this coffee.
La Convencion is remote and difficult to access, tucked away amongst rainforest shrouded Inca structures and steaming hot springs. The farmers of the valley grow both cacao and coffee, and process their harvests collectively at the San Fernando Co-operative mill.
The rich soil is so fertile that all 450 farms are organic certified, and of those 450, 98 farms are led by women.
La Convencion Valley was settled by Spaniards seeking El Dorado, the mythical City of Gold, but it is the land itself which is the treasure.
Peru La Convencion opens with spicy aromatics of cedar and clove, but in the cup it’s pure sweetness, with hazelnut and chocolate flavours. The acidity is mild and sweet, and the decadent dessert flavours are carried in a round body; it's full but smooth.
This chocolate bomb finishes beautifully, with the chocolate easing to reveal the more delicate flavours of the hazelnut. It’s sweet, smooth, delicious and endlessly drinkable.
We get a lot of coffees across our cupping table with notes of nuts and chocolate, but we’ve selected this one for its exquisite balance and depth. If this is a chocolate bar, this is the stuff from an artisanal chocolatier in Brussels, not an Easter egg.
This is a gorgeous chocolatey coffee that will taste just as great in a latte as it does an espresso. You simply cannot go wrong with these flavours of hazelnut and chocolate, and you can go for double choc with a cappuccino or enjoy the elegance of the hazelnut finish in a long black.
Load it up in an Aeropress to make the most of the smooth round body and mellow acidity, or pour through to ramp up the berry-sweet fizz of acidity.
We’ve found Peru La Convencion very flexible and forgiving with brew recipes, so feel free to tweak your favourite formulas for different profiles. We haven’t made a bad one yet!
