Peru Gr 1 Cemcavir Finca La Esperanza Roasted Coffee 125g-KV
Flavour: Cherry, Dried Fruit, Chocolate, Rum
| Country of origin: | Peru |
| Region: | Villa Rica |
| Type: | Caturra, Catuai, Bourbon, Geisha, Catimor |
| Process: | Washed |
| Altitude: | 1800m |
| Roast: | Medium light |
Espresso Brewing Guide
| Ground Coffee Dose: | 18g |
| Liquid Espresso Yield: | 38-42g |
| Brew time: | 27–31 sec |
| Temperature: | 92-94°C |
About the region
For years, Villa Rica has been home to a diverse community of people from various cultures and backgrounds. The local Yanesha people, Andean settlers, and Austro-German settlers all live together in peace and grow coffee.
Villa Rica is the source of many impressive coffees. Peru’s only biodynamic coffee is only found here. With their unique fermentation tanks and further fermentation experiments, they are truly pushing the boundaries of coffee processing. They use octagonal tanks, which are the first of their kind in Latin America. Italian roasters designed them with the goal of using the absence of corners to ferment the coffee in a way that complements the flavor profile experienced in the cup.
About the coffee
This coffee has a tea-like body, a medium
acidity with a high sweetness and flavors
of chocolate, cherry, dried fruits and rum.
About the processing method
The washed coffee processing method is the most widely used process for specialty coffees. It is known for showcasing the coffee’s true character through a clean, vibrant flavor profile.
Immediately after harvest, the coffee cherry’s skin and most of the pulp are removed. The coffee beans are then soaked in water, where fermentation breaks down the sticky layer of pulp surrounding the beans. After thorough washing, the coffee beans are dried until they reach the appropriate moisture content.
Since the fruit is removed early in the processing stage, washed coffees better reflect the characteristics of the growing region; this makes them particularly popular for single-origin coffees, where producers want to highlight the terroir—that is, the unique character imparted to the coffee by the growing region’s soil, climate, and elevation above sea level impart to the coffee.
