El Mirador, Peru
Expect notes of cherry, orange zest, dark chocolate with a silky mouthfeel when roasted for espresso. When roasting for filter, expect notes of cherry, brown sugar, green apple and sweet cinnamon.
Producer: Wiliam Maldonado Ordoñez
Variety: Typica, Caturra, Bourbon and Catimor
An incredibly exciting selection! This is a single origin coffee all the way from the Jaen province in Cajamarca (north-east Peru). Additionally, it is part of the Amazon territory. Within 30 minutes drive in any direction of Cajamarca’s capital (also called Cajamarca), you will start to experience the beautiful tropical landscapes. Jaen’s economy depends mainly on agriculture. This is thanks to its naturally high altitude, optimal microclimates and soils. Some examples are coffee, cacao, banana, rice and passion fruits.
This vibrant coffee is produced by farmer Wiliam Maldonado Ordoñez in the village La Flor. Willian is a second generation coffee farmer and has about 15,000 coffee trees on his farm. He and his family grow citric fruits like oranges and tangerines, however, they are mainly consumed by his family and his visitors. This coffee is evidence of William’s hardwork, patience and determination in mastering coffee production and we cannot be more proud to share it with you.
After harvesting, picking and separation, these coffees are fermented for about 36 hours then washed 3 times in a natural spring on his farm. They are finally dried on raised coffee beds in his drying tunnel which he built a year ago.
When using our recommended espresso recipe, notice the relatively high temperature due to the density of the coffee. After entering the colour change phase, heat is pulled back slightly but peaks at 254c to nudge it into first crack. When first crack happens at about 4m51s, the coffee enters development and heat and fan is gradually dialled down. Expect notes of cherry, orange zest, dark chocolate with a silky mouthfeel.
When using our recommended filter recipe, notice the same high temperature start due to coffee density. The temperature then eases down after entering the yellowing stage. This is so that the coffee gently and evenly enters development. The development ratio is 19%. Expect notes of cherry, brown sugar, green apple and sweet cinnamon.