This micro lot is made up of three different varieties. How this is possible? Well, most farmers only have a few Geisha trees on their farms. Due to the low yield and very fragile plant, not much farmers dare to take the risk to go for a 100% pure geisha lot. In this case they grow all together in one small lot and the Geisha brings some very nice attributes to this coffee. Also in Peru farmers are talking about the high prizes that are being paid for Geisha variety so it will be a matter of time before we find a 100% lot here.
Magdalena was born in la Merced, central Peru. Over the years she and her husband bought the land that is currently their farm, but was just a piece forest back then. Their high and remote location was a big challenge in the past but nowadays there is a road going all the way up to the farm. The farm is 7 hectares in size, with another 8 hectares of virgin forest. This makes an amazing environment for growing coffee and a true gift of nature.
Country | Peru
Region | Rio Negro
Producer| Magdalena Villayzan
Variety| Geisha, Bourbon, Caturra
Process | Washed
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). The brewing temperature is 92,5 degrees °C and we brew our espresso’s with 7 bar instead of the regular 9 bar, just because we discovered that we like our espresso better this way. We aim for 25 seconds extraction time.