Origin: Peru, Cajamarca, Jaen, Haubal (exactly here).
Altitud: 1.800 msnm
Variety: Caturra, Catuai, Catimor
Producer: Delfín Cruz Moreto
Certified: Fair Trade Organic
Taste notes: pear, honey, brown sugar
WHY WE LOVE THIS COFFEE
This Cajarmarca batch is the roasters' favourite. It has a mild acidity reminiscent of winter fruit such as conference pear, yet it is sweet and floral, with notes of honey and panela.
Very easy to drink and with a flavour profile that you can't get tired of, ideal for drinking at any time of the morning in both filter and espresso.
For espresso, you can prepare it in your Italian coffee machine or if you have an espresso machine:
Use 18 grams of dose to extract 43 grams of coffee, ideally in a extraction of 26 to 28 seconds.
Variables to consider:
- TEMPERATURE: 92,5 C
- PRESSURE: 8,5 Bares
- MACHINE: La Marzocco Linea PB
- GRINDER: Mythos 1
- WATER: 70 ppm
To use as filter coffee we recommend:
20 grams of ground coffee and 350 grams of water at 93C. We like to make three pours. The first one of 50 grams, waiting 30 seconds and then making two pours of 140 grams in a total time of 3 minutes and 10 seconds.
Variables to take into account:
- METHOD USED: Kalita/V60
- GRINDER: EK43
- WATER: 70 ppm
If you have questions about how to brew this coffee at home, send an email to email@example.com.
WHAT'S BEHIND THIS COFFEE
Cajamarca is a region of Peru in the northwestern part of the country. Its largest coffee-growing provinces are Jaen and San Ignacio, where the varieties typica, caturra and bourbon are normally cultivated.
Cajamarca, due to its altitude, is located in the Quechua region (between 2,300-3,500m above sea level), which determines that its climate is temperate, dry, sunny during the day, but cold at night. Its average annual temperature is 15.6 °C, with a rainy season from December to March. However, some cities have tropical climates in its different regions. Furthermore, its proximity to both the coast and the jungle, not to mention its proximity to the Equatorial Line, make Cajamarca have the best climate of the departments of the Peruvian Highlands.
VARIETY AND PROCESS
The process of this coffee is washed, which consists of completely removing the mucilage from the bean, and leaving it to ferment in water tanks for 12-18 hours before leaving it to dry in the sun.