Special Reserve La Prosperidad Peru

Tasting Notes

Lush, juicy fruit notes of apricot, lemon, cherry, and grapefruit give this coffee a sweet, well-balanced acidity and delicate aroma. Rounder tones of buttery caramel and cocoa lead to a crisp, clean finish.

Stacy Bocskor was treated like an old friend when she visited the Chirinos “Prosperity” Cooperative in Peru. Instead of being served at the evening meal, Stacy joined the entire community when she filled her plate with plaintain, yucca, and rice. The coffee buyer from Green Mountain Coffee Roasters® was still an honored guest, but a feeling of inclusiveness prevailed.

Stacy and her colleagues were in the northern highlands of Peru to check on the Pachakushi project, a certified organic composting facility that had been funded by Green Mountain Coffee Roasters. In 2008, members of the co-op said "tired soil" was one of the biggest threats to their coffee production. Three years later, the organic fertilizer had nearly doubled the yields for members of the cooperative. New coffee plants were flowering earlier and the plants were more resistant to disease

But there was also a difference in the cup. Coffees that had previously scored in the low 80s during cupping evaluations gained a point or two; enough to make a difference in the amount of money the farmers would receive for their beans. "I was thrilled to see how the flavor profiles improved," Stacy said. "Citrus notes were brighter, and the sweetness was more pronounced." Two lots in particular stood out as Stacy evaluated the co-op samples. Coffee from the farms of Bartolome Ramirez and Froilan Cruz both featured a distinctive juiciness and a buttery, well-balanced body. Stacy decided to combine the two to create an extraordinary single origin blend.

Notes From Origin