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Peru – Humberto Cieza

MACADAMIA. BLUEBERRY. SILKY.

 

Variety | Bourbon, Caturra
Process | Washed
Region | Cajamarca

10,0038,50

Clear
Origin

Peru Humberto Cieza

Despite the fact that his parents were coffee growers, Humberto decided to pursue a career as accountant after finishing his study in Jaén. After 7 years he resigned his job and decided he never wanted to work for a boss anymore. Together with his wife , Edita, he decided to move back to his home town and take over his family’s coffee farm after all.

They completely replanted the 1.5 hectares and the results of the first crops were so promising that with the profits of those crops he purchased another 2 hectares to expand the farm. Growing coffee makes him enjoy life much more than working a busy office job. For him, that freedom is priceless.

This lot is a mix bourbon and caturra that after picking is processed in a traditional way. Pulped, a 12 hour fermentation and washed. Drying was done in solar tents in approx. 12 days. The result in the cup is a solid and clean coffee with a lovely creamy mouthfeel.

This is how we brew it.

Espresso Sage

A recipe for the perfect espresso depends on a lot of parameters: machine, grinder, water, filter basket, coffee beans etc. In our bar in the Hague we take the following recipe as a starting point:

19 grams of coffee for an output (yield) of 45 grams of espresso (double espresso).

We starten met een doorlooptijd van 25 seconden.

To Brew Guide

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