Peruvian coffees have Central American A euphemistic term we use often to describe acidity in coffee. A bright coffee has more high, acidic notes. : A euphemistic term to describe acidity in coffee. A bright coffee has more high, acidic More but in a South American coffee varies widely from country to country, from chocolaty, nutty, low acid Brazils to brighter Colombias, Peru coffees to high grown Bolivia and Ecuador. Venezuela was a large producer in the past but More<The overall impression in the mouth, including the origin character as well as tastes that come from the roast.: This is the overall impression in the mouth, including the above ratings as well as tastes More package overall. The good Grown without the use of artificial fertilizers, herbicides, etc.: Organic coffee has been grown according to organic farming techniques, typically without the use of artificial fertilizers. Some farms have more local Organic Certification than the More lots do have more of a “rustic” coffee character.: Organic Peru … you can get it anywhere now. It is usually the cheapest certified Organic coffee on the market, it’s the “blender” coffee of Organics, it’s $4/Lb. roasted at Trader Joes. And it is threatening to lower prices for organic coffee farmers globally. The Peruvian coffee industry took note of the premium prices paid for Organic coffee, and realized they could produce Organic for less cost, focusing on quantity, not quality. They wanted to be to Organic coffee what Vietnam is to Robusta usually refers to Coffea Robusta, responsible for roughly 25% of the world's commercial coffee. Taxonomy of Robusta is debated: some sources use “Robusta” to refer to any variety of Coffea Canephora, and some use More. There are stories of forest being clear-cut for organic farm (it takes 3 years for an existing farm to become certified organic… not so with a “new” farm. I doubt the image of cutting forest to grow organic product is an image consumers have in mind … then again, it’s Organic and it’s $4 per lb. roasted. Well, you get what you pay for. The problem is, the Peruvian organic coffee glut forces quality-oriented farmers within Peru and everywhere else too to accept lower prices for their crop in order to compete. And a farm that is trying to produce a truly excellent coffee in a conscientious way cannot compete with a larger quantity-oriented farm, whether its a co-op or not. Cup a Trader Joe’s organic Peru versus a high quality Organic Peru and the differences are profound: not only do the cheap ones have little to no positive qualities, they also have defective taints in the cup, Greenish flavor in the cup, usually indicating early crop, unrested coffee.: Greenish flavor in the cup, usually indicating early crop, unrested coffee. This is a fresh cut grass flavor, chlorophyll-like, not a dried grass or More, A defect flavor, a fruit quality in a coffee that is excessively ripe, toward rotten. This often takes the form of vinegar-like aroma and flavor. Fermenty or vinegar flavors can result from high levels of More notes in particular.