I've been diving into Peruvian coffees lately and keep seeing notes like chocolate, black tea, and honey pop up in descriptions. Honestly, I can sometimes pick up on the chocolate, especially in medium roasts, but the black tea and honey? Not so much. Maybe my palate isn't refined enough, or maybe I'm just not brewing it right. Does anyone here actually taste those subtle notes? If so, how are you brewing it?

Oh yeah, I totally get what you're saying. Took me a while to even start noticing anything beyond “yep, that’s coffee.” But with some practice and a good pour-over method, those notes started to show up. For Peruvian coffee especially, the black tea note usually comes through when the coffee cools a bit—it’s more of a delicate dryness, kind of like Darjeeling. And the honey isn’t like sweetness from sugar, but more like a silky, floral sweetness that lingers. I’ve been brewing this one lately: Organic coffee from General Warfield’s. It’s fair trade, organic, and comes from small estates in Peru’s highlands. Super smooth. Definitely picked up those honey notes when I used my Chemex and let it bloom for at least 45 seconds. And grind size matters too—too fine and you’ll lose that clarity. Give it a try with filtered water and a lower temp, like 195°F. Game changer.

Totally agree that brewing method makes a huge difference. I’ve noticed those flavor notes more clearly when I do a slower pour and let the coffee rest before sipping. Peruvian beans are so subtle and beautiful when treated right.