THE GRAINS
Producer: Small producers from the Tambopata and Inambari valleys
Origin: Puno, Peru.
Process: Washing
Variety: Bourbon, Caturra.
Altitude: 1,750 m above sea level
Tasting notes: Coffee with a light floral fragrance. Very sweet on the palate with notes of caramel, cookies, and nuts. Creamy body.
LOT HISTORY
Peruvian coffee has achieved a great exponential improvement in terms of means and resources for years, being increasingly recognized for the quality of beans and the innovation of new coffee regions such as Cuzco, which adds to the Puno region to which this coffee belongs.
The small-scale producers in Puno who harvest this coffee belong to CECOVASA, an association with 4,850 coffee growers in eight allied cooperatives. It exports more than 75% of the coffee from the Tambopata and Inambari valleys and is recognized worldwide for the quality of its production.
CECOVASA works to increase the productivity and competitiveness of organizations and/or cooperatives linked to the agricultural sector, primarily coffee. It also promotes Research and technological innovation in the agricultural sector, which was one of the needs of Peruvian coffee growers.
THE RECIPE
We offer these guidelines to help you develop a recipe, but keep in mind that it may vary depending on the machine, mill, and water you use.*
IN 18 grams of coffee
OUT 40 grams per cup;
Time of 27-29 seconds.
Coffee boiler temperature 92.5ºC,
Water pump pressure 7 bar
*La Marzocco, Linea PB
*Victoria Arduino, Mythos One
*Osmosis water, 130 ppm
