Espresso Coffee

Regional Cusco, Peru, Mixed Process

Regular price: $19.00
Sale price: $19.00
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Jasmine, apple and caramel

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COFFEE PROFILE

This mixed regional lot from Cusco, Peru, showcases the unique qualities of two renowned coffee varieties: Geisha and Bourbon. This blend highlights the best of Peruvian coffees with sweet caramel notes accompanied by crisp apple and a floral finish.

TASTES LIKE	Jasmine, apple and caramel
ROAST	Espresso

Story

Nestled in the Andes Mountains, the Cusco region of southern Peru is renowned for its breathtaking landscapes and rich Incan heritage. Yet, it’s also gaining acclaim as a burgeoning hub for specialty coffee. This regional lot, a mixed lot of Geisha and Bourbon varieties, showcases the unique qualities of the Cusco region through its diverse processing methods.

Grown at elevations between 1,400 to 1,800 metres, Cusco's coffee benefits from a temperate climate and mineral-rich volcanic soil, providing ideal conditions for cultivating exceptional coffee. The high altitude allows cherries to mature slowly, developing intricate and nuanced flavours.

Local farmers, often tending to small plots passed down through generations, utilise both traditional and innovative processing techniques, including Washed and Natural processes, to enhance the coffee's vibrant character. The mixed process approach underscores the region's adaptability and commitment to quality.

With its blend of Geisha and Bourbon, this lot offers a complex profile featuring notes of fruits, floral undertones, and a smooth, clean finish. It stands as a testament to Cusco's growing reputation as a producer of world-class specialty coffee.

PRODUCER	Various
REGION	Cusco
VARIETAL	Geisha and Bourbon
PROCESS	Mixed: Washed and Supernatural
ALTITUDE	1400-1800 masl

Origin

Cusco, Peru

Cusco, located in southern Peru, is renowned for its rich history and stunning landscapes, but it's also emerging as a notable region for specialty coffee production. The coffee-growing areas in Cusco are perched at elevations ranging from 1,400 to 1,800 metres above sea level. This high altitude is crucial in shaping the coffee beans' characteristics, as the cooler air and extended ripening period allow the beans to develop intricate and nuanced flavors. The slow maturation process results in a complex and well-rounded taste profile.

Cusco's temperate climate, with distinct wet and dry seasons, further enhances coffee quality. The wet season, from November to March, provides essential moisture, nourishing the coffee plants and allowing cherries to swell with water and nutrients. As the dry season sets in from April to October, the cherries ripen slowly, concentrating sugars and leading to pronounced sweetness in the final cup.

The region's volcanic soil, rich in minerals like potassium, magnesium, and calcium, contributes significantly to the coffee's flavour and aroma. This mineral-rich soil enriches the cherries, adding depth and complexity to the coffee's taste, while its well-drained nature prevents waterlogging, ensuring optimal plant growth.

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 20.5g in the portafilter to extract 39-42g in the cups in 25 seconds at 93.5 degrees C. Alternatively try dosing 22g in the portafilter, 42g in the cups in 20-25secs at 93.5-94 degrees C.
Best Freeze Date	10-14 days after roast