Impressions: mango, cocoa butter, cranberry, brazil nuts
Roast degree: 3/6
Province: San Ignacio
Altitude: 1600-1800 mass
Variety: bourbon, caturra, typica
Partner importer: Osito
Finally: our first Peruvian coffee! It took us a while to have one on our menu as timing was never quite right in between harvests. We were also looking for a specific profile, and we found it!
Peru offers a wide variety of tasting experiences, but we were on the look-out for a coffee that hits all the classic notes like chocolate, nuts and a thick mouthfeel, while also keeping it lively with a tropical undertone.
This lot from around the city of Chota, and processed by the people of Finca Churupampa, delivers a super clean coffee full of cocoa butter and Brazil nuts, with an acidity reminiscent of mango.
The perfect everyday coffee.
This is a community lot from Northern Peru where farmers deliver their parchment to Finca Churupampa in Chirinos where the team there, along with Red Beetle Coffee Lab, analyse samples and build lots.
Cajamarca is still a pretty unknown region for specialty buyers, but the high elevation (up tp 2300masl) and unique climate makes for a bright future.
Truly a beautiful coffee.
Method Input Ratio Output Time V60 20 g 1:15.5 310 g 3:00 to 3:45 min Chemex 42 g 1:16 670 g 4:45 to 5:30 min French Press 23 g 1:14.5 335 g 3:30 min Espresso 18 g 1:2 36 g 28 to 34 sec