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Elevation: 1800 MASL
Varietal: Bourbon, Castillo
Processing: Natural & dried on raised beds
Roast Level: Medium
Tasting Note: Malt, almond, milk chocolate
About The Coffee
The production of high-quality and organic coffee in the Amazonas region of Peru is caused by the high altitudes, ideal climates and nutrient-rich soil. Israel Carranza's farm, La Fortuna has been chosen as one of the top lots from the Amazonas region this year by their exporting partners in Peru, Alpes Andinos.
At 1,800 meters above sea level, La Fortuna reaps in the benefit of slow maturation of coffee cherries, which helps to improve the quality of coffee in a natural way. Soil analysis is regularly conducted with organic fertiliser applied in March and after the harvest in September.
The harvest begins with the cherries being selectively handpicked, before being floated in cool clean water to remove any low-density cherries. Israel then ferments the cherries in tanks for 48 hours on site to allow for the careful breakdown of the external fruit.
Next, the coffee is drained and spread out evenly to dry for 20 to 25 days, or until the ideal moisture content is reached. The beans are then stored in polypropylene bags to preserve their quality and avoid any contamination during the transportation. Once delivered to the warehouse, coffees are analysed for quality, before being prepped for export.
Method : Filter V60 Handbrew method
Dose : 18g
Yield : Blooming 50g for 30 seconds, total yield 280g
Time : 2 minutes 30 seconds (adjust grind size accordingly)
Water Temperature : 93 degrees
|Color:||Blue, Purple, White|