Peru Cajamarca Whole Bean

Description

A washed lot from a co-operative of smallholders in the Jaen province of Cajamarca, grown between 1,600 and 1,850 metres and certified organic. The cherries are pulped in the evening, fermented in tiled tanks for sixteen hours, washed in channel, and dried under parabolic covers for eight to twelve days.

The covers matter here. Cajamarca gets rain in the drying window, and a lot dried in the open comes out uneven and tastes of it. Under cover the drying is slow and steady, and the cup stays clean: green apple, panela sugar, a light almond finish and a body that sits between a Kenyan and a Colombian.

Brewing notes: 15 g to 250 ml at 94 degrees on a V60, poured in three additions. Grind slightly coarser than you would for a Brazilian, since the density at this altitude and this roast level extracts readily. It is a filter coffee first; on espresso it needs a long ratio to avoid a sour edge.

Whole bean, resealable bag with a one-way valve, roast date on the back.