Halfwit Coffee Roasters

Peru Luis Antonio Sanchez

18.50
Peru Luis Antonio Sanchez.jpg

Peru Luis Antonio Sanchez

18.50

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Luis Antonio Sanchez grows all of his coffee on a 3-hectare farm in San Ignacio province of Cajamarca, known as the land of coffee, honey, and natural forests. Luis Antonio Sanchez only grows bourbon on his farm, hence the name of the farm: Bourbon. Once the coffee is harvested and depulped, he ferments for 25 hours before drying it under clear plastic canopies for 20 days. We love the juicy, vibrant acidity - it reminds us of the sweetest blood oranges, with a strong backbone of toffee and milk chocolate.


BEAN SPECIFICATIONS

PRODUCER: Luis Antonio Sanchez
REGION: San Ignacio, Cajamarca
ELEVATION: 1750 MASL
PROCESSING: Fully washed
VARIETY: Bourbon
NOTES: Blood Oranges, Toffee, Milk Chocolate

 

 

 

NOTES ON BREWING

So much juiciness here! A slightly coarser grind on the V60 will bring out those fruitier notes. The drawdown can be fairly rapid, so a slower overall pour time is advised. With a heavier, lengthier bloom, you’ll get 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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