Specialty Coffee of Single Origin
Notes: Peach, blueberry and maple syrup
Variety: Arabica Catimor, Caturra
Region: Cajamarca, Peru
Processing Method: Natural, dried on patios
Elevation: 1700 - 1850 m. Clay minerals
Net Weight: 250g
Harvest period: July - September
Certification: Organic USDA
In Peru the bulk of coffee production comes from small farms owned and managed by people who follow organic farm management practice attuned to their cultural connection with the land. This particular community lot comes from six producers who live in Las Mercedes where the unique microclimate and shared commitment for cultivating quality coffee produces a remarkable regional profile. These producers individually cultivate coffee on just a few acres of land intercropped with shade trees, bananas, corn, and beans. Each producer harvests, ferments for 18 hours and then floats the cherries to remove less dense and damaged coffee before depulping.
After depulping, the coffee is fermented for another 18 hours and then washed to remove the mucilage. Next the coffee is dried on covered raised beds for a period of 18 days. The consistent processing produces a traceable community blend brought to the international market through an alliance with Aroma del Valle, an organization established to assist producers access the specialty coffee market and earn higher prices for their coffee. Aroma del Valle carries out activities that often go unnoticed but are crucial for producers with small farms. Investments for basic infrastructure needs, like road improvements, establishing local warehouses, and preparing coffee for export are all coordinated through Aroma del Valle, which ensures traceability and quality control throughout the post harvest process. Aroma del Valle also helps farmers navigate the organic certification process.
Light roast: Roasted to before the first “crack,” Light roasts retain a remarkable amount of their origin flavors and aromas. They have a light brown-tan color, lacks oil on the roasted beans and have the highest acidity (the good kind).
Medium roast: Roasted to just before the second “crack”, medium roasts have a balanced taste and are considered to be the most common roast. They are darker brown in color than a light roast and look richer.
Dark roast: Roasted to the second crack and beyond, dark roasts have a smoky, bitter taste. The flavor comes from the roasting process. They are dark brown, sometimes almost black, in color.
Espresso: Espresso is a brewing method and the name of the produced beverage. Any type of beans and any level of roast can be used to make an espresso.
Ristretto: means limited in Italian. It is made from the same amount of ground coffee as an espresso but with a reduced brew time. The result is a smaller espresso with a concentrated flavor, thick texture and usually strong aftertaste.
Lungo: means long in Italian so it is a long espresso produced by letting the extraction continue for more than 30 secs. It is the exact opposite of Ristretto, because here you’re using more water to pull the shot of espresso.
Americano: A long black (aka “Americano”) is hot water with an espresso shot extracted on top of the hot water.
Cappuccino: A cappuccino is an espresso-based coffee drink traditionally prepared with frothed milk and also flavored with chocolate powder.
Latte: An espresso-based coffee with hot steamed milk, very similar to cappuccino but milkier than a cappuccino.
Macchiato: It is made by adding espresso to steamed milk. The distinguishing mark of a Macchiato is the “macchia” or mark on top that shows that espresso has been added.
A single origin coffee is made of coffee beans from the same farm or the same country of origin. Each “single origin” at our store is exclusively and genuinely composed (100%) of coffees coming from a single country of origin and even limited regions that offer unique profiles.
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