Our CTAPS number 30 says: This coffee is high in sweet caramel flavours, chocolate and fruity.heavy bodied, sweet, low acidity, smooth A chameleon of a bean Old Brown Java changes colour from light green to brown during an epic two year maturing process. This maturing process was discovered when the beans were transported in import shipments traveling to Europe. During those two years the beans lose some of their acidity and their inherent sweetness is brought to the fore, providing a smooth, heavy-bodied cup lending itself to an excellent espresso base.
CTAPS Number 53 says: This coffee is well balanced with earthy, sweet, sour and burnt tones. smooth, mild, good body, gourmet French immigrants from Corsica started the commercial cultivation of coffee in Peru during the 19th Century and the same coffee trees have been cultivated for and developed for over 150 years with exceptional results. Newbeans Peru takes the very best arabica beans from these farms and produced a big, bold bean. Plenty of tender loving care is lavished upon these beans to maintain their premium AA grading. This coffee is supped in the Vatican and in the high courts of Europe. A gourmet coffee in every sense of the word.