Halfwit Coffee Roasters

Peru Juan Encalada Sumalave

18.00
HW PERU Sumalave 002.jpg

Peru Juan Encalada Sumalave

18.00

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In the past, Peru wasn’t thought of as a particularly high quality producer of coffee, despite the fact that the Andes provide the country with unparalleled altitudes, among the highest in South America. Despite these ideal growing conditions, Peru just didn’t have the infrastructure or resources for single farmer lots until recently; most of the coffee grown by these remote farmers ended up in cooperative blends. Our partners at Red Fox Coffee Merchants have been working in Peru for years and have been able to isolate several exceptional single farmer offerings. We loved this coffee for its sweetness (think marzipan and brown sugar) and stone fruit notes that really make this coffee stand out.


BEAN SPECIFICATIONS

PRODUCER: Juan Encalada Sumalave
REGION: Yanatile, Cusco
ELEVATION: 1800 MASL
PROCESSING: Washed, dried on raised beds
VARIETY: Typica, Bourbon, Caturra
NOTES:  Marzipan, Dried Apricot, Brown Sugar

 

NOTES ON BREWING

We love this Peru for its fruited qualities and sweet nuttiness. A slightly coarser grind is suggested for V60 brewing; a finer grind tends to obscure the fruitier notes. The drawdown can be fairly rapid, so a slower overall pour time is advised. With a heavier, lengthier bloom, perceived darkness dissipates and gives way to a clear and balanced profile.


SUGGESTED BREW SPECS

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FETCO

Brew ratio of 1:16.6 Water at 203F 4 minute brew time: 15% prewet

V60

25g ground coffee : 400g of water
55g bloom for 50 seconds
Total pour time of 2:35 Total brew time of 3:15

 

CHEMEX

31.5g medium ground coffee : 500g of water
70g bloom for 50 seconds
Total pour time of 2:30 Total Brew time of 3:30

AEROPRESS

16g fine ground
coffee : 220g of water
55g bloom for 45 seconds
Use paddle to incorporate at 20 seconds
Total immersion time of 1:15. Slowly plunge to 1:45


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