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Peru – El Cedro

RAISIN. PLUM. MILKCHOCOLATE.

 

Variety| Bourbon / Cattura
Process | Washed
Region | San Ignacio

10,0038,50

Origin

Peru – El Cedro

Luis Pintados farm, El Cedro, is located in the village Alto Ihuamaca and is 2 hectares in size. It is located at 1820 meters above sea level where the harvest runs between July and September. During that time he hires a few pickers to help him bring in all the coffee. He has a small setup to process his coffees, typically a dry fermentation for about 20 hours before washing and rinsing. After that drying on beds and tarps around the house.

Sourcing of coffees like this is done with the help of Origin Coffee Lab. In general they work with farmers around 1-2 hectares who don’t have access to more commercial services. They travel around the country and visit the remote communities in areas that were identified as great potential areas. Also the sharing of knowledge within the community’s is being promoted. The success of this program really shows in the coffees of the Pintado family. Percy, Silvio, Dionisio and Luis Pintado perform on such a high level that all their coffees are being sold as individual micro lots.

El Cedro Peru

This is how we brew it

V60

The V60 brews a tasty “clean” coffee. This is a recipe for one cup and can be brewed with the 01 and 02 size brewer. This is a recipe for one cup and can be brewed with the 01 and 02 size brewer.

16 grams of coffee (filter grind)

250 grams of water (filtered and 95 degrees celsius)

To Brew Guide

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