This coffee has a sweet and fruity fragrance with notes of apricot, passion fruit, and dulce de leche. It has a juicy body along with a very juicy acidity. The sensory experience is very good, especially when the coffee cools down, as it further enhances its flavor and becomes more complex by adding a note of white flowers.
This coffee comes from the Junin region in Peru, which is a beautiful area with lots of mountains and stunning landscapes. Within Junin, there’s a province called Jauja, which was actually the first capital of Peru due to its strategic location in the center of the country and great climate.
But let’s focus on the Masma district within Jauja, where they grow some fantastic coffee. One of the areas in Masma is a small valley called Uchubamba, which is on the edge of the jungle and perfect for growing coffee, as well as other crops like “granadilla”, “rocoto” and avocados that are important sources of income for the local families.
Now, Emma Palacios is a real force to be reckoned with. She was born and raised in Uchubamba, and when she got married and started a family, her dad gave her a hectare of land to work with. On that land, she grows not just coffee, but also carrots, beans, alfalfa, and even raises over 100 guinea pigs.
And here’s the cool part: Emma’s daughter Dula is a coffee expert, with lots of experience in tasting and processing the beans. Together, they’ve been working to improve the quality of their coffee every year. For this batch, they fermented the beans first in cherry for 30 hours, then de-pulped them and fermented them again for 45 hours in open cement tanks, before finally washing them. It’s a real family effort, and the result is a delicious coffee that we’re excited to share with you.
At NOMAD, we wanted to support Emma by paying her an extra amount for her small lot of coffee. The price that Cultivar, the coffee exporter from Peru that we work with, paid Emma was $3.20/lb. We were given the opportunity to make an additional payment for effort and quality, and we sent an extra $1.50/lb to encourage and support Emma to continue working and experimenting with new fermentation methods on her small farm.
Process
The specific fermentation and drying process of this coffee involves fermenting the coffee beans in cherry for 30 hours, followed by a de-pulping and fermentation process for 45 hours in open cement tanks. After fermentation, the coffee beans are washed with clean water and dried on elevated wooden platforms.
At the time of replicating the recipe, there are different variables that can interfere with the final result of your cup, such as the roast date, conservation of the beans, environment, water, etc. It is important to remember that all these factors can have an influence and you may have to make small adjustments to replicate this recipe.
Method: V60
Grinder: Timor C2 15 clicks
Recommended mineral water: Lanjaron, 96ºC
We have used 12.5 grams coffee and 215 grams water.
Add the water in two pours. First pour 50 gr, wait 30 seconds and right after pour the rest of the water until you reach 215gr. The total infusion time should be 3 minutes.
