Peruvian MCM – SHB
The MCM coffee is distinguished by a pleasing sweetness, and is popular as a medium or dark roast. There is a citrus fruit acidity present and the natural low caffeine content of this bean means you can drink all throughout the day!
After the tart acidity, there is a creamy finish that coats the mouth. Perfect for an afternoon brew! It is roasted fresh in small batches and available beans or ground.
Peruvian Arabica coffee has been cultivated now for around 50 years. The plantation is situated in northern Peru at high altitudes which gives it the ‘SHB’ status. SHB stands for ‘Super Hard Bean’, this is when the elevation stints growth of the bean and prolongs the process of maturity.
The combination of altitude and shade-grown conditions allows the coffees to mature at a slower rate, allowing the natural sugar present in the beans to develop more fully and, as a result, create flavours that are richer.
A Short History of Coffee Production in Peru
Coffee was introduced to Peru in the 1700s by Ecuador, but wasn’t commercially exported until the late 19th century. After two centuries, the typica variety makes up for 60 percent of the country’s exports.
Production increased significantly after the 20th century, when Peru transferred over 2 million hectares of land to Britain over an unpaid loan. A quarter of this was used for coffee production, which is when this export became one of Peru’s top earners.
Fast forward to 2014 and Peru was ranked one of the top 20 coffee produces in the world and coming fifth in the export of Arabica.
A Few Interesting Facts about the Beautiful Country of Peru
- The official name of this country is the Republic of Peru
- Peru contains the second largest segment of the Amazon rainforest
- Ecuador, Colombia, Brazil, Chile and Bolivia are all borders to Peru
- It is home to around 30 million people
- Lima is the capital, which homes a quarter of the population
- The majority speak Spanish
Adams and Russell Medium Roast Coffee
These beans are medium roasted in small batches and are always available fresh from Adams and Russell.
Medium roasts are a medium brown colour and are nicely balanced in flavour, aroma, and acidity. During this process the beans can reach temperatures between 210°C and 220°C, which gives this rich, bold delicious flavour.
How we Roast our Coffee Beans
We pride ourselves in the freshness and quality of coffee and that is why we roast our beans ourselves. We have a much more in-depth step by step guide of how we roast here, but below we will summarise it for you:
- The beans are placed in the roaster in small batches above 200°C.
- The case of the beans is hardened using flames.
- They are constantly rotated inside the machine.
- The beans are checked every few seconds by experts until they see that they are the perfect colour, size, surface texture and smokiness.
- The beans are taken to the cooling tray.
- After roasting the coffee beans release natural gases.
- The technology of the packaging is designed to protect and preserve the essential flavours and aromas of the beans and is gentler than vacuum packing, which strips away essential aromas.