PERU CLASSIC ESPRESSO
ROAST PROFILE
Ideal for classical espresso and milk based coffee drinkers. Emphasis with this coffee is to get its inherent gentle acidity, chocolate notes and more earthier characteristic to come through. Heat gets applied generously from the start until it reaches its top rate of rise at which point you‘ve got to be on your toes at all times to guide it well up into 1st crack not missing a beat until the end of 1st crack.
ROASTERS RECOMMENDED RECIPE
"LONG BLACK”
Brew Method: Espresso Machine
Grind Size: Fine
Coffee: 18g
Extraction Time: 30 seconds
Output Weight: 40ml espresso
Extract the espresso over 50ml of hot water. Enjoy a classic black coffee with a hint of blackberry!
You can find more details on this brew method in our brew guides.
CAFÉ DEL FUTURO, CAJAMARCA
SPECIES | ARABICA
PROCESS | WASHED
VARIETALS | MUNDO NUOVO, BOURBON, CATURRA, CATIMOR
ALTITUDE | 1700 MASL
This coffee is a temporary like-for-like replacement to our regular Peruvian coffee from the JUMARP Cooperative in Cajamarca. We are expecting their fresh crop to land in the autumn.
This coffee comes from the nearby Asociación Café del Futuro, to which 348 farmers belong. The Asociación was founded in 2007 and stands for high-quality coffees with selected varieties and a strong focus on certified coffee. The farmers grow varieties such as Caturra, Bourbon and Mundo Novo, which flourish well in the region between the provinces of Jaén and San Ignacio. The Asociación supports the farmers in financing drying houses, which allow them to dry their coffee gently and protected from rain. 95% of the producers already use these drying houses. The coffees grow at 1600 to 2000 meter altitude.