Agua Cristalina - Peru
Sit back and relax, cause this coffee is on the highway to the comfort zone. We can’t get enough of it’s lovely sugary aromatics and heavy texture. Plus a smooth red apple-like acidity and silky sweet flavours of milk chocolate and brown sugar.
Fredeslinda Calle Jimenez grows coffee in a small community in Alta Ihuamaca, northwest of Chirinos in northern Peru. The family farm called Agua Cristalina covers 6 hectares, 3 of which are used for coffee production. She and her husband Dionisio cultivate Bourbon and Caturra and a small percentage of Catimor. They took the habit of dropping off their coffees separately, each gaining the individual recognition they deserve. They are both a part of the Origin Coffee Labs program that aims to empower producers and promote quality. They receive training on good agricultural practices and post-harvest techniques and quality assessments, market access and financing. During the harvest, from June to September, Fredeslinda and Dionisio hire half a dozen pickers to lend them a hand. Once the cherries are harvested, they are pulped and dry fermented for 20 hours before being rinsed and placed on patios with plastic tarps. The drying takes between 20 and 24 days.
Drip | 16g: 1g | 20g coffee | 320g water | 3 min ( V60)
Immersion | 15g : 1g
Espresso | 2.5g: 1g | 18g coffee | 46.8g beverage | 27 seconds
Peak Rest time: 5 to 30 days off roast