THE BEANS

Producer: Small-scale producers

Origin: El Puno

Process: Washed

Variety: Typica

Altitude: 1,850 – 2,100 masl

Tasting notes: Notes of chocolate, orange, and nuts. A balanced coffee with smooth texture and finish.

LOT HISTORY

The Puno region, located in southern Peru, extends across the eastern slopes of the Andes in a transitional zone leading to the Amazon. Its mountainous terrain—characterized by high altitudes and distinct microclimates—influences the cherry maturation process and the coffee's cup profile.

Production is primarily small-scale, taking place on family plots managed through traditional practices and agroforestry systems that incorporate native trees. This model helps preserve biodiversity and ecosystem balance while integrating coffee production into local community development.

In this context, the specialty coffee sector has helped strengthen cultivation and post-harvest practices, improve traceability, and establish higher quality control standards, thereby distinguishing coffees from Puno.

This lot comes from the Alto Inambari Valley in the province of Sandia, where approximately 25 small-scale producers grow the Typica variety at altitudes ranging from 1,850 to 2,100 meters above sea level. Harvesting is done by hand between September and November, with only cherries at peak ripeness being selected.

The coffee is processed using the washed method to produce a clean, well-defined cup that accurately reflects the characteristics of the variety and the region where it is grown.

THE RECIPE

At Familia Osorio, we believe in the uniqueness of every coffee. That is why we roast lightly to accentuate the brightness of each origin, allowing you to enjoy the full flavor profile regardless of the brewing method.

This means these light roasts can also work beautifully as Single Origin espressos, giving you the chance to enjoy the coffee in both styles while fine-tuning your recipe with greater precision.

We offer these guidelines to help you develop your recipe, but please keep in mind that it may vary depending on the machine, grinder, and water* you use.

Familia Osorio recommends allowing your coffee beans to rest properly. Degassing is key to achieving a cleaner, more flavorful cup. We recommend resting espresso coffee for 10 days and filter coffee for at least 14 days. Experiment and discover how the flavor of your coffee evolves.

ESPRESSO

This coffee was calibrated after resting for 18 days from the roast date.

IN: 18 grams of coffee
OUT: 45 grams in the cup
Time: 25–29 seconds
Brew boiler temperature: 93ºC

The cup is syrupy and smooth, with sweet aromas of peach and caramel. On the palate, you’ll find peach, orange, and caramel notes, leading to a well-balanced, clean, and sweet finish. We find the "sweet spot" with extraction times between 25 and 27 seconds. Closer to the 29-second mark, you can enjoy a more balanced cup with notes of chocolate and caramel.

*La Marzocco Linea Mini / Mahlkönig E65BW
*Osmosis-treated water, 100 ppm