A very balanced, clean and juicy coffee with classic flavors of cocoa and 70% chocolate. We also like its notes of red apple and cherries in fragrance and the very fresh touch in the mouth. It has a mellow acidity and a nice clean aftertaste with notes of muscovado sugar.
Farmers in Luya province, Peru, are proud of their heritage as mountain people, living as high in the mountains as the condors fly. They speak of their ancestors, the Chillaos, as people who were strengthened and "indomitable" by their lives among the clouds in the high Andes.
According to legend, the Chillaos were the first people to grow coffee at such high altitudes and to discover the incredible quality that could be achieved by doing so. The members of the cooperative see coffee as their heritage: a source of energy, strength and courage for their ancestors, and an integral part of social, cultural and economic life for the farmer members.
The cooperative focuses on improving the quality of life and income of its members. They offer several projects aimed at improving soil health, increasing coffee quality and promoting healthy and happy lives for their members. This particular batch, produced by women farmers, results in a coffee steeped in heritage with an excellent and versatile cup profile.
Process
The modern inhabitants of the cloudy Andean environment of the Laguna de los Cóndores Coffee Cooperative grow coffee on many of the peaks where their ancestors have worked for centuries.After hand-picking their cherries on the often steep slopes, the farmers process their cherries on their own farms. They use hand shellers to shell the cherries and then ferment them for 36 to 48 hours, depending on the room temperature. After washing them to remove the remaining mucilage, the cherries are placed in the sun to dry on small patios.
When replicating the recipe, there are different variables that can interfere in the final result of your cup, such as roasting date, conservation of the beans, environment, water, etc. It is important to keep in mind that all these factors may influence and you may have to make small adjustments when replicating this recipe.
Method: V60
Mill: Fellow Ode to number 4II
Recommended mineral water: Lanjarón
We used 16.5 grams of coffee per 256 grams of water at a temperature of 96º.
We add the water in 2 pours. First pour 60 ml, wait 30 seconds and then pour the rest of the water until we reach 256ml. The total infusion time should be 2:30 minutes, achieving with this recipe a TDS of 1.4% and an extraction percentage of 20.3%.
