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.
JUMARP, CAJAMARCA
SPECIES | ARABICA
PROCESS | WASHED
VARIETALS | CATURRA, BOURBON, PAICHE, TYPICA
ALTITUDE | 1000 - 1800 MASL
JUMARP is a coop located in the Amazonian Andes in northern Peru. The coop were formed by 35 small farmers in 2003 and now has over 236 coop members. The coop has recently invested in wet mill, storage, and cupping lab infrastructure with speciality coffee premiums used to supply members with fertilisers and hands-on training through on-farm visits.