Ugly Cherry?

This week has obviously seen me rather busy with the site changes, focusing more on how I can get my expertise, knowledge and passion out to you the consumer.

Keeping me going this week has been Peru El Sauce, the newly available (for me) Peruvian coffee I am hoping will be as good as its stablemate the Peru El Guabo. Spanish for 'the ugly' El Guabo first made its appearance on my table last year, after hearing rumours that it was a good substitute for Cuba which sold out almost before it was in. A good strength of roast has left this as a beautiful coffee for me, but then I always was seduced by power in my coffee! Imagine this with a dark chocolate mousse while you're sat at home in the evening with the fire still on because let's face it, it's still cold out there...

Peru El Sauce then was a venture into Peru, not a region I have huge amounts of familiarity with, so a good way of expanding the tastebuds of myself and my customers, and so far so good. Introduced back in the 1700's as Typica to the upper mountains of Peru before cultivation in the 1850's by the Jesuits and later introduction of the Bourbon mutation in 1950 I've found good tobacco notes there, as well as body, though the El Sauce has a more pronounced acidity that helps to keep it from being as heavy as a Pacific coffee, and provides a little touch of freshness to it.

I think you'd benefit from this as a good kick in the morning, maybe with a thick slice of toast or, dare I say it, as the espresso constituent if you 'have' to have a latte or cappuccino. Ideal in my book as a stove top coffee as well as by cafetiere, so much so I now have El Guabo and El Sauce available specifically ground for the Bialetti.