This past weekend I was test roasting a small batch of coffee from Peru and it turned out to be really great in the espresso machine. Big chocolate, toffee, and caramel flavors that pulled smooth/rich shots of espresso. I think the washed process keeps the flavors distinct, and theres something about the sweetness that stays present in the cup. The acidity can be characterized as having an apple note. It's a clean finish that over roasted espressos don't have. On the other side of that equation, a lot of single origins struggle to have balance. Think tubes. Lot of saturation, warmth, and rounded edges off transients.
This coffee comes from Lima Coffees in Peru, which won the Cup of Excellence in 2017 and is recognized by the Fair Trade Organization.
I wish I could say that I planned this, but it was a surprise and it's become my current favorite "spro" on the bar. I'm going to release it here as a Single Origin Espresso and it will be available till the end of November.