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Clifton Coffee: Peru, Dios Te De, Washed

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From Clifton Coffee:

Peru was divided into 24 departments before the 2002 addition of the Callao province and a collective renaming to regions. It is the Cajamarca region, home to many great coffee producing provinces that Sol Y Café members grow their coffee, from the slopes of the Andes mountain range to the Amazon rainforest and its diverse flora and fauna.

There are many protected areas around, and this means production leans towards an organic methodology with the aim of preserving as much of the biodiversity as they can. The cooperative has just over 1000 farmers spread across 12 districts in total. Their aim is to improve the living conditions of their members through the increase in productivity, production, and profitability as well as quality and the positioning of themselves within niche markets.

They support this with the provision of financial support, production of fertilizers and technical assistance. The fertilizers have taken a huge step forward with the joint cooperation of another of our suppliers from Honduras, using microorganisms to faster create organic compost the farmers need, whilst preserving the integrity of the landscape. This constant innovation means they are also carrying out their own version of a multilocational varietal trial to be able to better advise their members which plants to grow.

Coffee is picked, pulped, and dried at farm level, and then brought to Jaén, where the headquarters are located and where there are additional drying facilities. The Dios te Dé selection is just that – the highest scoring lots from the cupping lab are a gift from God, and so chosen to be separated from the main lots. The Toucan forms the logo as it is said that the croak of this bird is the sound of God sleeping. The trees favoured by the Toucan are the larger trees from the tallest parts of the forest, found at the highest altitudes, where they almost seem to touch the heavens. This parallels nicely with the high altitude of the coffee, the extra premiums it commands for the growers, and the floral quality in the cup, reminiscent of nectar, drink of the gods. Once dry, coffee is stored in parchment here before being sold, when it is transported to the dry mill facilities at Norandino, in neighbouring Piura.

Altitude: 1500 - 2050 masl
Farm/Coop: Dios Te De
Great for: Aeropress, Cafetiere, Espresso, Filter, Stove Top, Black, With milk
Origin: Peru, South America
Region: Cajamarca
Owner: Members Of The Sol Y Cafe Co Operative
Process Method: Washed
Tasting Notes: Plum :: blossom honey :: praline
Varietals: Bourbon & Catuai

Roasting and delivery information

We roast 5 days a week on our Diedrich IR-12 & CR-25. We roast and rest our EQ & E1 espressos only to a maximum of 10 days so these coffees will arrive ready to use. All other single origins are roasted to order on the next available roast day & sent out within 24 hours.

We recommend a minimum of 10 days rest past roast day on all our espressos and a minimum of 2-5 days rest on all filter coffees.

TO ENSURE SAME DAY ROASTING, ALL ORDERS MUST BE RECEIVED BY 11am. ANY ORDERS RECEIVED AFTER 11am WILL BE ROASTED THE FOLLOWING ROAST DAY.

Delivery prices to United Kingdom


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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.