Peru - Cumaccha Espresso

this is a natural-processed espresso from the cajamarca region of peru, built from a blend of caturra, bourbon, and typica varietals. natural processing means the coffee dried inside the whole fruit, which concentrates sugars and tends to push fruit-forward, winey character, and that shows clearly here: expect lemon and grapefruit up front, citrus zest through the middle, and a winey, almost fermented sweetness on the finish. pull it as a straight espresso to keep that citrus brightness intact, or run it as a short milk drink where the acidity cuts through without getting lost.