FREE STANDARD SHIPPING IN ORDERS OVER $70! (AUSTRALIA ONLY)

FREE STANDARD SHIPPING IN ORDERS OVER $70! (AUSTRALIA ONLY)

Peru Alto Carmen, Supernatural

Regular price
$41.00
Sale price
$41.00
Regular price
Sold out
Unit price
per 

Pink floral, dried currant and stone fruit 

- +

COFFEE PROFILE

This Supernatural espresso is an absolute delight to drink. It has a perfect flavour and body balance with strong stone fruit notes and a great pink floral aroma.

TASTES LIKE Pink floral, dried currant and stone fruit
ROAST Espresso

SOURCING

The district of Carmen de la Frontera is located in the province of Huancabamba in the Piura region, in the northernmost region of Peru close to the border with Ecuador. This district is characterised by extremely varied altitudes, climates, and terrain, and the high altitudes produce a range of moors and cloud forests.

In some parts of Huancabamba, the climate is so cold only potatoes and other tubers grow. However, slightly north in Carmen de la Frontera, the Selva Alta (high forest) becomes more tropical, resulting in thicker vegetation and a larger range of agricultural products. It is in this area where we find coffee, as well as sugar cane crops and the production of panela and yonque, a popular alcoholic beverage in the area. 

This coffee is a mixed lot of Geisha from various smallholder producers throughout the Carmen de la Frontera area. Produced by the Alto Carmen Small Producers group, the cherries are picked and left to preferment in plastic for 24 hours before being pulped and fermented for over 48 hours. After fermentation is complete coffee it is then laid on raised platforms under polycarbonate roofs for 10 days.


PRODUCER Various smallholder producers
REGION Huancabamba, Piura, Peru
VARIETAL Geisha
PROCESS Supernatural
ALTITUDE 1600-2000 masl
slider image
slider image
slider image
slider image
slider image
map

Origin

Huancabamba, Piura, Peru

Located in the Pirua region of northern Peru, Huancabamba is the capital of the province of the same name, in the region Piura. It is situated in the valley of the Huancabamba river, along which the old Inca road passed leading from Quito to Cajamarca.

Peru is known for its rich cultural history, incredible landscapes and world heritage sights. However, it is quickly becoming renowned for its cultivation of quality coffee, characterised by rich soils, microclimates and unique expressions of well-known varieties.

The altitude and diverse topography contribute to the region's distinctive coffee flavours, characterised by a harmonious blend of acidity and sweetness. Small-scale farmers employ traditional methods, emphasising shade-grown practices that enhance the beans' complexity; due to the small size of many farms, neighbouring farmers often work together to produce and process their coffee, and often combine them into regional or community lots.

BREW GUIDE

How to get the best tasting cup

NOTE THESE ARE A STARTING POINT AND INDICATE A RANGE TO WORK WITHIN

Age Best Used 10-25 days after roast
Brew Parameters Dose 20.3-20.7g in the portafilter to extract 39-42g in the cups in 24-30 seconds at 93.5 degrees C. Alternatively try dosing 22g in the portafilter, 45-48g in the cups in 20-25secs at 93.5 degrees C.
Best Freeze Date 10-14 days after roast
x