In the cup we find a vibrant and delicate profile, dominated by sweet notes of fresh blueberries, the softness of caramel and a subtle floral fragrance. The experience is complemented by light touches of white peach and floral citrus that bring a freshness and complexity that clearly highlight its exceptional high-altitude origin. A balanced and elegant coffee ideal for those seeking to explore unique flavors.
Jhenrry Chavez is a young coffee leader, member and quality manager of the Incahuasi cooperative, located in Hatunpampa, Cusco. His farm, Huachaqpampa, is a model of innovation in the area, where Jhenrry implements advanced processing methods, such as anaerobic fermentations and natural experiments. Thanks to his experience as a Q grader and his commitment to quality, he has revitalized historical varieties such as Inca Geisha, generating exceptional results and significant benefits for his community. The cooperative follows ancestral Inca practices such as Minka and Ayni community work, promoting sustainable methods of agroforestry and environmental conservation.
Process
This batch was processed by honey dry fermentation. The ripe cherries were carefully selected and fermented without water for 32 hours, taking advantage of the cool and stable climatic conditions. Subsequently, the coffee Washed and dried on raised beds for 12 days, ensuring a clean profile, with intense and defined flavors.
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: OREA V4 Classic bottom
Mill: Fellow Opus to number 8
Recommended mineral water: Lanjarón
We used 18.5 grams of coffee per 260 grams of water at a temperature of 93º.
We add the water in 3 pours. First pour 60 grams, wait 30 seconds, make a second pour to reach 160 grams before the first minute and then at 1:15 pour the rest of the water to reach 260 grams.
The total infusion time should be 2:10 minutes, obtaining with this recipe a TDS of 1.39% and an extraction percentage of 19.89%.
