Alto Carmen, Peru, Anaerobic Washed
- Regular price
- $19.00
- Sale price
- $19.00
- Regular price
-
- Unit price
- per
Caramel, lime and malt
20% OFF AT CHECKOUT
COFFEE PROFILE
This Anaerobic Washed lot is an exquisite expression of the Typica variety, with notes of malt, lime and a sweet note of caramel.
| TASTES LIKE | Caramel, lime and malt |
| ROAST | Filter |
Story
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.
| PRODUCER | Solorzano Family |
| REGION | Huancabamba, Piura |
| VARIETAL | Typica |
| PROCESS | Anaerobic Washed |
| ALTITUDE | 1600-2000 masl |
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 | 7-20 days after roast |
| Brew Parameters | Dose 20g in a V60 and add 300g of water in 5 pours of 60g at 90 degrees C. Start with a 60g bloom for 35 seconds then allow water to drain through each subsequent time before adding more water, aim to finish the brew at 3:30. |
| Best Freeze Date | 8-12 days after roast |
