ORGANIC EASTER SINGLE

Description

Organic Peru Arcendio Duarez – Washed

Tasting Notes: Blackcurrant Jam, Honey, Caramel
Roast Degree: Medium/Light
Process: Washed
Farm: La Piedra Grande
Varietal: Bourbon, Geisha, Castillo, Typica, Catimor
Elevation: 1800masl

Our new easter single is an organic washed Peru with taste notes of blackcurrant jam, honey and caramel.

High altitudes, ideal climates, and nutrient-rich soil in the Amazonas region of Peru allow for the production of high-quality and organic coffee. Through extensive cupping, Arcendio Duarez’s farm has been singled out as one of the top lots from the Amazonas region this year by our exporting partners ‘Alpes Andinos’ in Peru.

Harvest begins with the cherries being selectively handpicked, before being floated in cool clean water to remove any low-density cherries. Arcendio then pulps the cherries to remove the external fruit and then ferments the coffee for 72 hours on site. This allows for the careful breakdown of the external mucilage. Next, the coffee is washed three times to remove any remaining mucilage or foreign material before being evenly dispersed to dry on raised beds. The coffee remains here for roughly 17 to 20 days until the ideal moisture content is reached.

HOW TO BREW

Espresso

Dose: 17g
Yield: 42g
Time: 25-28 seconds

Cafetiere

Coffee: 30g
Water: 500g
Time: 8 minutes
Add your coffee to the cafetiere – Pour Over 500g of boiling water – Wait 4 minutes – Stir the crust on top so the grounds sink to the bottom & scrape off the crema (foam) from the top – Wait 4 minutes – Place your plunger so it is level with the water (do not plunge) and pour.

Pour Over 

Coffee: 20g
Water: 360g
Time: 3-3:30 minutes
Put your coffee in your brewer of choice – Pour over 40g of water for a bloom – Wait 30 seconds – Over 1 minute pour the remaining 320g of water – Wait for the water to drip through – Enjoy!