Peru Negrisa Gr1 Roasted Coffee 500g-KV
Peru Negrisa Gr1 – Fruity Elegancia a Perui Andokbol
Peru napjainkra a specialty and organikus coffees world one most important South American bastyajava valt. This Finca Mariposa (Pillango Farm) ultetvenyeirol originating lot a perui coffees legszebb face shows and: incredibly clean, vibratory, nevertheless elegant and complex. A "Negrisa" a well known and elismert perui exportor quality warranty, which all a excellent farmers munkajat, that the European piacra only a highest category beans jussanak el.
terroir: Where the Andok meeting the Amazonasszal
The coffee "Selva Central" (Central Dzsungel) szivebol, pointsoswith Chanchamayo, fork Rica, Pichanaki and Satipo Regionibol comes from. This is a region a unique atmeneti zona, where the Andok meredek lejtoi meeting the Amazonas-medence tropical klimajaval. The 1600 metre-long altitude above sea level Altitude provides a cool ejszakakat, which drastically slow The coffee cherries ereset, extremely complex, cukrokban rich cell structuret result.
The plantation exclusively the Typica Arabica variety termeszti. The Typica the one legregebbi, genetikailag cleanest (and the one legelsokent felfedezett) Arabica variant. Although a hozama very low and extremely sensitive a betegsegekre, a quality – the sweetness and a tisztasaga – because of a szakma a today napig the one excellent Varietykent keeps number.
Processing and a "Gr1" Rating
A year listed Gr1 (Grade 1) a perui coffee system highest, premium category indicates. This guarantees the uniform szemSizet and a almost zero hibahatart (minimum defektes bean) This lot.
A quality alapja a strict manual/hand harvest (hand-picked): a pickers tobbszor vegigcomes withjak a shrubs, and exclusively a ripe, sotetvoros replacement tavolitjak el. This tracks a classic washed (washed) process. The coffee mushy after fresh watery medencekben ferment, then clean with water are washed through, vegul pedig African bed or betonozott teraszokon in the sun are dried (sun-dried). A washed process a before therefore, that The coffee flavour extremely atlathato, clean and weight remains.
Cup profile: Rebarbara and Erdei Fruits
The Medium-light roast a perfect choice for this the raw material, hiszen a darker roast immediately elpusztitana a Typica Variety fine, fruit volatile oilst.
In the cup The coffee rogton a very izgapples, sweet acidity nyit, which mostly the sweet rebarbara piquant characterhez can be similar. This is a fresh, almost "crisp" acidity beautifully rounds down a korty kozepen entry-level, deep and ledusabb dark berry-like fruits (szeder, feketeribizli, afonya) flavour. A washed Processing because of The coffee teste rather for tea similar, elegant and silky, not pedig sziruposan difficult.
Recommended Preparation Methods and Parameters
A lighter roast and a complex acidity because of this The coffee modern coffee technikakat halalja and a mostly. The alacsonyabb oldhatosag because of finer grind or magasabb temperature need, that the sweet notes kelloen kioldodjanak.
Filter coffee (V60, Chemex, Kalita)Why recommended? Two the filter tools bring out from it a most. A paper filter filter the oils, therefore a rebarbaras acidity and a dark berry-like fruits cleanly, almost a fruit complex appear and in the cup. Setup tip: Use 93-95 °C-os water, that properly kioldodjanak a cukrok lower, separate The coffee too sour may remain. A 15g coffee / 250ml water (1:16.6 ratio) recept ideal a fresh, aroma drink to achieve.
New-wave EspressoWhy recommended? A pressure alatti extraction incredibly all a fruity jegyeket. A extremely lively, vibratory, "szorpos" textured Espresso kapsz, which completely other experience provides, than a classic chocolate coffees. Setup tip: A Light roast because of felejtsd el a traditional 1:2 ratio, because the drink easily alulextraktalt (citromosan sour) may remain. Pull hosszabbra The coffee: 18 grams from ground coffee purpose and 42-45 grams ready italt (1:2.3 - 1:2.5 ratio). The water temperature worth magasan, 93-94 °C around keep, a flow time pedig nyugodtan mehet 30-32 second kore.
