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Cast Iron Coffee Roasters: Peru, Lima Coffee, San Ignacio, Washed

Tasting notes: Buttery mouthfeel, apple, raisin & chocolate

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From Cast Iron Coffee Roasters:

Lima Coffee was founded by Rony Guerrero in 2016.  Having previously worked in quality control with one of Peru’s largest exporters, Rony was very aware of the quality and potential some producers have, but saw those coffees get blended into large commercial lots. Consequently Rony decided to set up a cooperative with a different structure, he wanted to base the membership on cup quality. He knew of areas and producers in Cajamarca who have great quality and approached them to buy their best prepared coffees.

This lot is made up of yellow and red caturra and typica from five producers; Luiz Antonio, Jacinto Jora Willaacero, Alexander Flores, Rosendo Cofiria and Gevaro Cruz.  The coffee is processed in the traditional washed style, with a long dry fermentation. Rony stores the coffee in grainpro bags to preserve the quality and doesn’t buy anything with a moisture content over 11%, for risk of fading.

       

Brewing

ESPRESSO: A firm favourite with our wholesale customers as both the house and guest espresso we recommend as a starting point try 19g of coffee for a 36g shot in around 32 seconds.  Expect a full bodied, rich espresso with good complexity.  Target extraction level 19.4%

FILTER: We love the body and long finish of this coffee so a Chemex is our go to brewer of choice with this Peruvian. As a starting point use a ratio of 31g of ground coffee with 500ml of water at approximately 96degC.  Wet the bed of coffee with approximately twice its weight in water, say 70g and use a t spoon to stir lightly to make sure all the grounds are equally saturated.  Add remaining water in 3 equal measures with all water added before 3 mins.  Total brew time should be around 3:30 - 4:00 minutes.  If you have a larger Chemex and are brewing a greater volume, just coarsen the grind  and allow brew time to increase to 4 mins 30 seconds.

Farm/Coop: Lima Coffee, San Ignacio
Great for: Aeropress, Cafetiere, Espresso, Filter, Stove Top, Black, Milky, With milk
Origin: Peru, South America
Region: Cajamarca
Process Method: Washed
Tasting Notes: Buttery mouthfeel, apple, raisin & chocolate
Varietals: Caturra & Typica

Brewing notes

ESPRESSO: A firm favourite with our wholesale customers as both the house and guest espresso we recommend as a starting point try 19g of coffee for a 36g shot in around 32 seconds.  Expect a full bodied, rich espresso with good complexity.  Target extraction level 19.4%

FILTER: We love the body and long finish of this coffee so a Chemex is our go to brewer of choice with this Peruvian. As a starting point use a ratio of 31g of ground coffee with 500ml of water at approximately 96degC.  Wet the bed of coffee with approximately twice its weight in water, say 70g and use a t spoon to stir lightly to make sure all the grounds are equally saturated.  Add remaining water in 3 equal measures with all water added before 3 mins.  Total brew time should be around 3:30 - 4:00 minutes.  If you have a larger Chemex and are brewing a greater volume, just coarsen the grind  and allow brew time to increase to 4 mins 30 seconds.

When do we roast and post your coffee?

Orders placed Monday to Thursday will ship next day, orders which are placed Friday to Sunday will be posted out on Monday.

Collection available?

TBD

Delivery prices to United Kingdom


Initial collection: Best coffee for an Aeropress

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Tasting record

Method Dose Grind Time Volume Comments
e.g. Espresso 18g Vario 1E 25secs 30ml A bit finer next time would be better.