PERU Caija Washed
Finished and shipped from Sweden with standard or express shipment worldwide. Learn more about production cut-offs and shipping here
“The yellow plum and pineapple-like acidity is striking and integrates purposefully in a milk beverage as well.”
Founder, Coffea Circulor
SCA SCORE 84.50
FLAVOR ALGORITHM AND DESIGN Ivica Cvetanovski
Roasted light based on conduction and moderate heat application with world class skill and care. Extensive roast, medium front up heat that declines. Low level of energy throughput to sustain the energy transfer and target a short development time.
|Aroma||Cocoa, Hazelnut, Vanilla|
|Flavor||Bisquit, Milk chocolate, Toffee, Vanilla|
|Aftertaste||Honey, Cocoa nibs, Purple plum, Long|
|Acidity||Purple plum, Malic, Mid|
Peru has all the prerequisites required to produce world-class coffee: concentrated volumes of coffee growing at and 1,700 meters above sea level.
Cajamarcas in Peru are dependent on many small farmers. This is why you will find many farms between 2 and 3 hectares of land. Large farms are rare. In the yard you will find small pulpers and several homemade satellite dish dryers. In some cases, farmers dry parchment along the way.
High-yielding varieties such as Catimor, Catuai and Mundo Novo are popular with growers. In addition to these stronger varieties, we find others such as Bourbon, Typica (which the locals call "National") and Caturra.
Peru also has various challenges to face that require very clear and direct solutions. As Peru is relatively new in the high segment of the coffee world, there are still some challenges that are directly related to this issue. Growers, for example, dry the coffee on cement and not raised beds, which, some harvests are not sorted properly and do not highlight Peru's full potential.
We find this lot to be a full-fledged candidate for Peru's future development.
Our World Brewers Cup recipe, One (1:1:1), for Hario V60-01/02 with Hario VCF-01/02 filters:
- Coffee: 20g.
- Water: 300g @ 93-95°C, TDS: 10-50 mg/l.
- 100g of 20 second pours in 3 total pours at 0:00, 1:00 and last pour at 2:00. Finish at 3:00.
- Pour by pulsing in helix formation during 20 seconds, starting from the centre, 5 revolutions per pulse. Ensure no grinds persist on the filter wall in the last pouring pulse.
- At 01:00, 02:00 and 03:00, confirm the filter bed is flat and uniform. Avoid generating cavities and craters.
- Target a TDS reading of 1.40±0.02.
- Adjust only grind size and water temperature.
- Grinding: Target 600-800μm. Example: 28 turns from the finest setting on Comandante.
- If the flow ends past each minute, adjust your grind settings to finer and respectively for slower flow.
- The recipe, technique and formula is singularly linear and time efficient. Learn more about linearly up- and downscaling our recipe here.
Use water with balanced mineral content to optimize flavor and character. Keep Total Dissolved Solids (TDS) between 10-50 ppm or mg/l. We advise a temperature between 93-95°C for the best brewing experience.
Please store in a cool and dry place in order to secure freshness and quality. To ensure best possible experience use within 3 months after roast date and 2 weeks after opening. We have invested significant time to research the durability of the coffee by actively refining our roasting algorithms to ensure perpetual quality post 3 months of production. Our flavor-lock packaging technology is based on processing and roasting. This ensures persisting and stable aromas, flavors and pro-experience.
Made by Peru
Finished in Scandinavia