There are some great things going on in Peru at the moment. We work with importers who are setting up a revolutionary supply chain model, with Peru as the breeding ground. The plan for this 'Blueprint Project' is to enable each stage of the supply chain to be logged, so that coffee can be traded with absolute transparency.
Sweet & Syrupy
As espresso, expect a rich full body and juicy compote-like sweetness. Filter fans are well catered for too, with complex notes of baked apple and brown sugar - think apple and blackberry crumble!
Ripe coffee cherries are picked, and sorted to remove any defects. They then pass through a depulper, where the flesh of the cherry is removed, leaving behind a sticky mucilage layer. Next, the beans are fermented, and the mucilage layer breaks down, leaving a clean coffee bean behind. The beans are then carefully dried, resulting in a clean-tasting coffee with natural sweetness and complexity.
This is a clean, washed coffee with outstanding notes of baked apple and brown sugar sweetness. Not too light, not too dark - just right!
PERU - GREGORIO ESQUEN
18g in, 40g out, extracted over 30(±3) seconds.
35g coffee, 150ml water, brewed in 1:30. Dilute to taste with 150-200ml water.
Tackling Climate Change
AT CHORRO BLANCO
It’s becoming clearer that climate change is creating problems for farms like Chorro Blanco. Droughts and sun damage are becoming more frequent, but the premiums paid for Don Gregorio’s coffee allow him to plant shade trees, preserving the health of his coffee plants and the surrounding soil.
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