Kiss the Hippo Coffee - Peru, Lino
Tasting Notes: Stewed Rhubarb, Redcurrant Jam, Blood Orange.
Recommended for filter and espresso.
|Producer||Jose Lino Mendoza|
|Location||San Antonio, Hubal|
|Harvest||March to September|
Lino is the final natural Peru in our trilogy of incredible coffees coming from the beloved origin. We fell in love with how a country so well-known for its balanced, clean, washed coffees could create such wild and interesting naturals. The Lino is named after Jose Lino Mendoza who created the lot. It’s an incredibly complex coffee while also giving almost a wall of sound in terms of flavour. Big redcurrant jam with a blood orange acidity all brought together by a sweetness of stewed rhubarb.
What makes Peru so unique for natural coffee is the cool, wet weather which means that, as the coffee dries in the cherry, there is a huge risk of mold. The producer must diligently rotate the coffee and mind it to ensure that it can develop without a defect. Peruvian coffee is historically known for being balanced and sweet but the natural process unlocks the big intense flavour created high up in the Andes.