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Country: PeruFarm: Sorgo Negro, La BalsaRegion: San Ramon, Huabal, CajamarcaProducer: Eusebio Arteaga CoronelAltitude: 1650 maslVariety: Bourbon, Caturra, CatuaiProcess: Washed
Flavour Profile: Yellow Nectarine, White Tea, Burnt Orange
IN THE CUP
It's juicy like biting into a ripe yellow nectarine and smooth like a white tea. It's the perfect kind of coffee for this winter. With a hinf of burnt orange, it really create a harmony on your palate.
STORY BEHIND THE CUP
Eusebio Arteaga Coronel is a member of the Cooperative Lima Coffees and grows coffee on a 4 hectare farm. After coffee is harvested, it is depulped the same day or the following day, depending on when it is delivered to the wet mill. It's fermented for 18 hours dry, then washed three times to remove the mucilage. The coffee is dried on raised beds, under shade. Drying takes 15-20 days.
Hario V60 2 CupDose: 16g coffee | 240g Water at 92°C
Step 1 (0 minute)Start your timer before pre-wetting your ground coffee. Pre-wet (Bloom) with 40g of hot water and wait for 45 seconds.
Step 2 (45 seconds)Gently pour 100g of hot water in a circular motion. Let the coffee steep for 60 seconds.
Step 3 (1 minute 45 seconds)Pour to 240g at 1 minute 45 seconds, then swirl once the pour is done. Enjoy your brew!