PERÚ, El Corazon
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ABOUT THE BEAN
An exclusive cup from one of Perú’s most decorated producers. When handling a variety as reputed as a Geisha, only the finest processing will do. Salvador’s team hand pluck the cherries from their 4-hectare farm in the El Corazon village. The beans then dry on raised beds for thirty days to achieve the desired moisture level and develop its honey-like floral flavour. With all this in mind, it’s no wonder this single origin placed in the inaugural Cup of Excellence competition and boasts a specialty coffee score of 90.
Region
Chirinos, Cajamara
Variety
Geisha
Process
Natural
Altitude
1,900 MASL
Producer
Efrain Salvador
Roast
Light
Medium
Dark
Sweetness
Low
Medium
High
Acidity
Low
Medium
High
Tasting Notes
How to brew
Espresso
Temperature
94°C
Extraction
62g
Contact Time
28-32 seconds
Dose
22g
Brew Ratio
1:2.8
Filter
Temperature
95-97°C
Pours
2 (including bloom): 30g, 210g
Water
240g
Dose
15g
Bloom
30g (40 seconds)
Pour Time
1:30
Brew Ratio
1:16
Draw Time
2:30
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