SAN IGNACIO, PERU. Washed Caturra & Typica

£7.50

 Wet Mill     : Lima Coffee

Region         : San Ignacio

Altitude       : 1500- 2000 masl

Varietal       : Caturra &Typica

Process       : Washed

San Ignacio. Cajamarca, Peru.

Lima Coffee was founded by Rony Guerrero in 2016.  Having previously worked in quality control with one of Peru’s largest exporters, Rony was very aware of the quality and potential some producers have, but saw those coffees get blended into large commercial lots. Consequently Rony decided to set up a cooperative with a different structure, he wanted to base the membership on cup quality. He knew of areas and producers in Cajamarca who have great quality and approached them to buy their best prepared coffees.

This lot is made up of yellow and red caturra and typica from five producers; Luiz Antonio, Jacinto Jora Willaacero, Alexander Flores, Rosendo Cofiria and Gevaro Cruz.  The coffee is processed in the traditional washed style, with a long dry fermentation. Rony stores the coffee in grainpro bags to preserve the quality and doesn’t buy anything with a moisture content over 11%, for risk of fading.

IN THE CUP - buttery mouthfeel, apple, raisin & chocolate

 

 

ESPRESSO

A firm favourite with our wholesale customers as both the house and guest espresso we recommend as a starting point try 19g of coffee for a 36g shot in around 32 seconds.  Expect a full bodied, rich espresso with good complexity.  Target extraction level 19.4%

 

FILTER

We love the body and long finish of this coffee so a Chemex is our go to brewer of choice with this Peruvian.

As a starting point use a ratio of 31g of ground coffee with 500ml of water at approximately 96degC.  Wet the bed of coffee with approximately twice its weight in water, say 70g and use a t spoon to stir lightly to make sure all the grounds are equally saturated.  Add remaining water in 3 equal measures with all water added before 3 mins.  Total brew time should be around 3:30 - 4:00 minutes.  If you have a larger Chemex and are brewing a greater volume, just coarsen the grind  and allow brew time to increase to 4 mins 30 seconds.

 

 

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