TECHNICAL DETAILS
Origin: Peru, Cajamarca, San Ignacio (exactly here).
Process: Honey
Altitude: 1.800 metres above sea level
Varietal: Caturra, Catuaí, Catimor
Producer: Delfín Cruz Moreto
Harvest: 2021
Taste notes: lychee, honey, wafer, nougat
WHY WE LIKE IT
This Peru has everything you need: an acidity reminiscent of lychee, a medium body like honey and sweet notes of nougat and wafer.
Ideal for breakfast, a mid-morning filter, after a big meal as an espresso and a great pairing with milk. It does not have a high acidity, so if you are looking for mild coffees, this is the one for you.
RECIPE
For espresso, you can make it in your Italian coffee machine or if you have an espresso machine:
Use 18 grams of dose to extract 49 grams of final drink in a cup in a time of 26 to 28 seconds.
Variables to take into account:
- TEMPERATURE: 92,5 C
- PRESSURE: 8.5 Bars
- MACHINE: La Marzocco Linea PB
- GRINDER: Mythos 1
- WATER: 70 ppm
For filter:
We use 20 grams of ground coffee and 330 grams of final water at 93C. We make three pours. The first one of 50 grams, we wait 30 seconds and we make two pours of 140 grams in a total time of 3 and a half minutes.
Variables to be taken into account:
- METHOD: Kalita/V60
- GRINDER: EK43
- WATER: 70 ppm
If you have any doubts about how to extract this coffee at home, send an email to comunicacion@hola.coffee
HISTORY
Cajamarca is a region of Peru in the northwestern part of the country. Its largest coffee-growing provinces are Jaén and San Ignacio, where the typica, caturra and bourbon varieties are normally cultivated.
Delfín Moreto Cruz produces this Honey process coffee at his Finca Cruz de Chalpón. The altitude at which it is located (1650 meters above sea level) allows optimal temperatures for the development of a sweet and dense cherry.
The demand for the Honey process led Delfín to process 90% of its 2021 harvest using this process, which gives its coffees a surprising complexity in the cup.
VARIETY AND PROCESS
The process of this coffee is Honey, which consists of leaving part of the mucilage present in the bean when fermenting and drying.
