STRAWBERRY FIELDS
Peru - Pacaybamba Collective, Typica, Caturra & Bourbon, Natural
A naturally processed coffee from the Pacaybamba Collective in Cusco, Peru. Thirty-eight farming families grow and harvest together at high altitude in the mountains of Inkawasi, using ancestral Andean practices. A typical Peruvian natural, this cup has notes of raspberry, cherry and cacao.
ABOUT THIS COFFEE
Sweet and fruity. Notes of raspberry, cherry and hazelnut.
Producer Pacaybamba Collective
Origin Peru, Cusco
Process Natural
Variety Typica, Caturra, Bourbon
Altitude 1800 masl
Roasted for Filter
PACAYBAMBA COLLECTIVE
Thirty-eight families in the mountains of Inkawasi share the work of growing and harvesting this coffee together.
PACAYBAMBA COLLECTIVE
The Pacaybamba Collective is made up of thirty-eight families farming in the Inkawasi mountains of Cusco, Peru. Their plots sit between 1,800 and 2,000 masl, where cool temperatures and high altitude slow the cherry development and build sweetness in the fruit. Harvesting is done by hand and collectively, guided by values of reciprocal work inherited from Andean tradition. Ripe cherries are naturally processed using controlled fermentation in grain-pro bags, then dried at altitude for consistency. The result is a sweet and fruity cup with notes of raspberry, cherry and milk chocolate.
Our recipe
Method: V60
Water: Soft water (80ppm) at 93° C
Coffee: 15g
Water: 260g
Pours: Start with 50g. Second pour at 00:30 (100g). Third pour at 01:00 (rest). 15 sec for each pour.
Brew time: 2:40 min