This coffee has a sweet, tropical fragrance with notes of yellow peach and dulce de leche. It has a juicy and delicate body along with a vibrant acidity. The sensory experience is very good, especially when the coffee cools down, as it further enhances its flavor and becomes more complex with the addition of floral notes such as lavender.
This coffee comes from the Junin region of Peru, a beautiful area with many mountains and breathtaking landscapes. Within Junin is the province of Jauja, which was the first capital of Peru due to its strategic location in the center of the country and its excellent climate.
Specifically in the district of Masma within Jauja, there are ideal conditions for growing high quality coffees. One of the areas in Masma is a small valley called Uchubamba, which is on the edge of the jungle and is perfect for growing coffee, as well as other crops such as "granadilla", "rocoto" and avocados that are important sources of income for local families.
Enma Palacios is a real force to be reckoned with. She was born and raised in Uchubamba, and when she married and started a family, her father gave her a hectare of land to work. On that land, she grows not only coffee, but also carrots, beans, alfalfa and even raises over 100 guinea pigs.
And here's the interesting part: Enma's daughter, Dula, is a coffee expert, with a lot of experience in tasting and processing the beans. Together, they have been working to improve the quality of their coffee every year. It is a true family effort, and the result is a delicious coffee that we are excited to share with you.
At NOMAD we wanted to support Enma with an extra payment for her small batch of coffee. The price paid to Enma by Cultivar, the Peruvian coffee exporter we work with, was $4.20/lb. We were given the opportunity to make an extra payment for effort and quality and sent her an extra 2.87/kg to encourage and support Enma to continue working and experimenting with new fermentation methods on her small farm.
Process
The specific fermentation and drying process for this coffee involves fermenting the coffee beans in cherry for 30 hours, followed by a 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.
A la hora de replicar la receta, hay diferentes variables que pueden interferir en el resultado final de tu taza, tales como la fecha de tueste, conservación de los granos, ambiente, agua, estado de la máquinaria etc. Es importante tener en cuenta que todos estos factores puedan influir y tengas que hacer pequeños ajustes al replicar esta receta.
Receta
20 gr en seco
42 gr en liquido
34 segundos
Máquina: La Marzocco linea mini
Agua mineral recomendada: Lanjarón
TDS y porcentaje de extracción: 9.36% / 20,22%
