PERU Cipres Washed WX
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.”
Ivica Cvetanovski
Founder, Coffea Circulor
SCA SCORE 87.50
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.
GENESIS
| Producer | Jose Herrera |
| Country | Peru |
| Region | Agua Colorada, Huabal, Cajamarca |
| Altitude | 1,900 masl |
| Varietal | Caturra |
| Process | Washed |
| Lot size | 70kg |
| Trade | 11.25 USD/kg |
SENSORY EXPERIENCE
| Aroma | Caramel, Macadamia nut, Vanilla |
| Flavor | Biscuit, Milk chocolate, Yellow plum |
| Aftertaste | Butter, Honey, Nougat, Sweet lemon |
| Acidity | Lemon, Yellow plum, Citric, Malic, Mid |
| Body | Juicy, Silky, Mid |
| Balance | Uniform |
SYNOPSIS
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.
Jose Herrera possesses the 2.75-hectare cultivate El Cipres within the Huabal locale of Cajamarca. The cultivate is near to a waterfall called Chorro Blanco and is the final coffee-farming plot some time recently the town of Agua Colorada gives way to the forest. Jose could be a promising producer who is cautious with his collecting, handling and is a founding producer of Lima Coffees. Jose’s coffees are picked and depulped, fermented for 22–25 hours before being washed and dried slowly under shade cover for 30 days until 11% moisture levels are met.
FERMENTATION MORPHEMES
As each picked coffee cherry is destined for specific fermentation formulas, we denote each lot carrying the same name with a morpheme. Below is a listing of most common fermentation practices. Please use this reference to better understand the differences between equally named coffees and their fermentation formulas. For example, read a suffix of "NASDX" such as Natural Anaerobic Slow Drying Fermentation".
| AX | Anaerobic Fermentation |
| CX | Cold Fermentation |
| CMX | Carbonic Maceration |
| DX | Dry Fermentation |
| EX | Extended Fermentation |
| RH, YH, WH, BH | Honey Fermentation |
| HX | Hypoxia Fermentation |
| KX | Koji Fermentation |
| MX | Macerated Fermentation |
| NX | Natural Fermentation |
| SX | Slow Fermentation |
| WX | Washed Fermentation |
| YX | Yeast Fermentation |
EXTRACTION RECOMMENDATIONS
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.
WATER RECOMMENDATIONS
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.
STORAGE RECOMMENDATIONS
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