In terms of aroma and flavor, this is a very sweet coffee with notes reminiscent of nuts and cocoa. These notes are still present on the palate; to be more specific, we can detect hints of walnuts and dates. There are also subtle fruity notes reminiscent of pear and yellow plum. It has a full body, mild acidity, and a very pleasant aftertaste.
Monobamba derives from the Quechua words "Munay" (love or desire) and "Bamba" (vast plain), which together mean "Plain of Desire." This name reflects the landscapes and the unique quality of the coffee grown in the region.
The Monobamba ecosystem, known as "Ceja de Selva," is where the high Amazon rainforest meets the Andes. The farms are located between 1,800 and 2,000 meters in elevation, though some plots reach 2,200 meters. These geographical characteristics impart sweet and complex flavors to the region’s coffee.
Since 2016, the importer Cultivar has collaborated with the valley’s communities to improve coffee quality through advanced post-harvest techniques. This project, led by Lisanne, CEO of Cultivar, began following the devastating rust attacks of 2012–2013. Local producers have invested time and effort into renovating their farms, achieving consistent production of high-quality coffees.
Dula Julcarima, one of the first certified Q-Graders in Peru, joined the Cultivar team as the regional quality coordinator. Her expertise and connection to Monobamba have driven the production of exceptionally sweet and clean coffees through extended fermentation experiments.
Process
Coffee cherries are selectively harvested when ripe. They are then pulped and fermented in concrete tanks for approximately 18 hours. The coffee is then washed with clean water and dried on raised African beds, ensuring a uniform and controlled process that highlights the quality of the bean.
When replicating this recipe, there are various variables that can affect the final result of your cup, such as the roast date, how the beans were stored, the environment, the water, or the condition of the equipment. It’s important to keep in mind that all these factors can play a role and that you may need to make small adjustments when reproducing this recipe.
Method: Mugen Switch
Grinder: Fellow Opus set to setting 8
Filter paper: Sibarist B3
Recommended mineral water: Lanjarón
We used 17.5 grams of coffee per 240 ml of water at a temperature of 93 °C.
We added the water in 4 pours.
Bloom: 00:00 - 60 ml - close at 00:15
Water flow: open at 00:25 and close at 00:30
First pour, open:
Add at 00:30 - 120 ml of water - finish pouring at 00:45
Second pour, open:
Add at 01:00 - 200 ml of water - finish pouring at 01:20
Third pour, open:
Add at 01:20 - 240 ml of water - finish pouring at 01:40
The final time should be 2:27.
Resulting in a TDS of 1.41 and an extraction percentage of 20.14%.
