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Peru
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Peru

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Isiderio Ventura

Tasting Notes Cranberry, Nashi Pear, Cacao Nibs

Variety Caturra

Process Anaerobic Washed

Elevation 1850-1904masl

Region Cajamarca, La Palma

This coffee is harvested following strict ripeness criteria, later floated and hand-sorted to remove any defects. Cherries were exposed to 30hours of under water fermentation before being pulped. The parchment was gently washed and later dried under temperature-controlled conditions until ideal moisture content was achieved. This micro lot is 100% Caturra. This variety originated in Minas Gerais, Brazil. It is a natural mutation of Red Bourbon. Caturra produces more coffee and has greater resistance to plant diseases than Bourbon.

Brew Guide

V60

7 days / 16g dose / 250ml filtered water / 94° / 3 minute extraction

14 days / 17g dose / 260ml filtered water / 94° / 3 minute 45 second extraction

21 days / 17.5g dose / 250ml filtered water / 92° / 3 minute extraction

Brew Guide / Espresso

7 days / 20.2g dose / 51g yield / 17 seconds