Peru
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