Peru – Decaf

Description

Peru – Decaf

Tasting Notes: Chocolate, Praline, Caramel, Marzipan
Roast Degree: Medium – Dark
Process: Natural
Region: Jaen, Cajamarca
Farm: Dulces Suenos
Varietal: Bourbon, Catuai, Caturra, Typica
Elevation: 1650-1900masl

This lot is a blend of day lots from producers in the San Ignacio districts of Chirinos, San Jose de Lourdes, and Tabaconas. The producers in these areas pick and process their coffee themselves, and typically dry the coffee on a lined patio. After being picked, the coffee is rested for 24 hours before being dried for 25 to 30 days.

These three districts are among the most promising quality areas in all of Latin America, with high altitudes and ideal growing conditions. The altitude of the Andes combined with rich volcanic soils and tropical rainfall means that Peru has the ideal topography and climate for producing high quality Arabica coffee.

HOW TO BREW

Espresso

Dose: 18g
Yield: 38g
Time: 24-26 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: 18g
Water: 360g
Time: 3 minutes
Put your coffee in your brewer of choice – Pour over 50g of water for a bloom – Wait 30 seconds – Over 1 minute pour 310g of water – Wait for the water to drip through – Enjoy!