San Jose del Alto is an area of Jaen with huge potential for quality coffee. Since the area is slightly isolated, with poor roads and far from the city of Jaen, it has received very little investment in general and in terms of coffee production. Whilst this makes it very challenging to work in San Jose del Alto, the quality potential and impact that can be made on producers make it worthwhile and one of the most exciting areas of Peru and Latin America.
A complex coffee with two big fruity flavours, followed by nutty almond. It is great for filter coffee.
Ripe coffee cherries are picked and sorted to remove any defects. It is fermented for around 36 hours, before being washed and placed on tarpaulin mats on the ground to dry for around two weeks.
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With blackcurrant and apple sweetness, followed by an almond finish, the coffee from Pedro's farm is delicious and stands up well on its own.
PERU - PEDRO GARCIA
18g in, 40g out, extracted over 30(±3) seconds.
35g coffee, 150ml water, brewed in 1:30. Dilute to taste with 150-200ml water.
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Everyone's setup is unique, but here are some good starting points.
We love how the world of coffee changes with the seasons. If you like this, take a look at some of our suggestions here - you might just find your new favourite.
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