Minga Cabrera, Peru

The Review

Smell

Beneath a layer of raw almonds and brown sugar lies small hints of what might be: first, a tiny hint of some fresh fruit and then a more vegetal note, like mild basil. The overall effect is at once an invitation of comfort and excitement of something new.

Taste

A light body cascades onto the palate carrying with it a white wine acidity accompanied by some sort of brown sugar laden custard. The lightly fruited acidity and sweet dessert-like vibe melts away into a light cigar smoke which very slowly leaves the palate. It's like sitting in a cigar bar while sipping a Sauvignon Blanc and nibbling Crème Brûlée. As the coffee cools, the white wine begins to takeover the show which in turn, gives the light body a delightful silky quality

Thoughts

With Peruvian coffees I always hope for an elegant statement -- a big, clean coffee dazzled with interesting dessert notes (sugars, nuts, chocolate). The description of Minga Cabrera as a "fruit-forward" coffee did nothing to quell such expectations. The nose on the coffee made me think I knew exactly what I was getting. It was somehow pure and adventurous. What I found in the cup though was different experience. It was less like experiencing art and more like a mostly enjoyable weekend afternoon despite a few distracting text messages from work . The body was a little underwhelming at first and the roast characteristics a bit heavy handed perhaps, but overall it was enjoyable.