This year, Enma has really outdone itself with its small batch of coffee. This is the year we’ve found the most complexity in its flavor profile. Tropical and sweet, with notes of persimmon, papaya, and many other yellow fruits. Sweet with hints of honey, syrup, dulce de leche, and cocoa powder. We thoroughly enjoy its juicy acidity and syrupy body with every sip.
This coffee comes from the Junín region in Peru, a beautiful area with many mountains and breathtaking landscapes. Within Junín lies the province of Jauja, which served as Peru’s first capital due to its strategic location in the center of the country and its excellent climate.
Specifically in the Masma district within Jauja, conditions are ideal for growing high-quality coffee. One of the areas in Masma is a small valley called Uchubamba, which lies on the edge of the jungle and is perfect for growing coffee, as well as other crops such as passion fruit, rocoto peppers, and avocados, which are important sources of income for local families.
Enma Palacios is a true force to be reckoned with. She was born and raised in Uchubamba, and when she got married and started a family, her father gave her one 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 extensive experience in tasting and processing beans. Together, they’ve been working to improve the quality of their coffee every year. It’s a true family effort, and the result is a delicious coffee that we’re excited to share with you.
As we do every year, NOMAD Enma’s small, wonderful project by purchasing her lot and adding an extra payment for her commitment to quality, encouraging and supporting 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 cherries for 30 hours, followed by pulping and a 45-hour fermentation in open concrete tanks. After fermentation, the coffee beans are washed with clean water and dried on elevated wooden platforms.
When replicating this recipe, there are various factors that can affect the final result of your cup, such as the roast date, how the beans were stored, the environment, the water, and so on. It’s important to keep in mind that all these factors can have an impact, so you may need to make small adjustments when replicating this recipe.
Method: OREA V4 Classic Base.
Grinder: Fellow Opus set to #8.
Filter: Sibarist FAST.
Recommended mineral water: Lanjarón.
We used 15 grams of coffee per 260 grams of water at a temperature of 96°C
We added the water in 3 pours. First pour: 60 g; wait 45 seconds; second pour: 100 g; and at 1:30, a final pour of 100 g.
The total brewing time should be 2 minutes and 26 seconds, resulting in a TDS of 1.18% and an extraction rate of 20.19% with this recipe.
