Chinchiquilla AA

Tasting Notes Nashi Pear, Red Apple, Lemonade

Variety Typica, Bourbon, Caturra, Catimor

Process Washed

Elevation 1500-1950masl

Region San Ignacio

Along the highlands of San Ignacio, Cajamarca in northern Peru, there is a big, beautiful, and protected humid mountain cloud forest called Bosques el Chaupe, Cunía y Chinchiquilla. It nurtures the region and benefits the members of the community with rainfall, ideal microclimates, and amazing biodiversity, flora and fauna. The coffee is harvested between May and October, fully washed, then fermented for 35 hours at the farm before being dried on raised beds under shade for 10-15 days. The result is a crisp, clean and deliciously sweet coffee.

Brew Guide

Pourover / V60

7 - 14 days / 18.5g dose / 275ml filtered water / 98 degrees / 3 minute 15 second extraction

14 - 21 days / 18.5g dose / 250ml filtered water / 98 degrees / 2 minute 45 second extraction

Aeropress

7-14 days / 11g dose / 210ml filtered water / 96 degrees / 2 minute 30 second extraction

Espresso

2-14 days / 20.5g dose / 50g yield / 26-28 seconds

14-21 days / 22g dose / 50g yield / 22 seconds