Peru Comunidad Queromarca

£10.00

Cacao, Walnut, Maple syrup

A rich and full bodied cup with notes of cacao, apple acidity and a walnut and maple syrup finish. Another Peruvian banger in the archetype range this lovely washed coffee hails from the region of Cajamarca, in the north of Peru.

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    *GRIND

 

Where in the world?

REGION

Queromarca, Callayuc, Cajamarca

FARM

Aromas del Valle co-operative

ALTITUDE

1900 MASL

VARIETY

Bourbon, Caturra, typica

PROCESS

Washed

TASTING NOTES

Cacao, Walnut, Maple syrup

What’s the story?

Another fantastic coffee from the Cajamarca region of Peru, this time a rich and heavy classic. Perfect for the Mystere range.  Full bodied Cacao laced with walnuts and a maple syrup sweetness which lingers long after the sip. Subtle layers of apple acidity on espresso lead us to a delightfully well balanced cup. 

This lot is sourced from 22 farmers, all members of the Aromas del Valle co-operative. Aromas del Valle or ‘Scents of the Valley’ named after the fragrance of coffee tree blossoms, is based in the Cajamarca region of Peru. Operating in various villages in Jaén, San Ignacio and Cutervo,

The region of Callayuc is one of the districts of the Cutervo province, Cajamarca, in the north of Peru. It is a territory that features a typical tropical jungle with abundant biodiversity and fertile valleys in its centre. Its altitude varies from 690 masl at its lowest point to more than 2,800 masl at its highest point. Its geographical conditions allow the existence of a vast flora and fauna, and local producers cover the agricultural lands of Cullayuc with permanent crops and natural forests, especially with coffee.

Despite the ideal natural environment, in the past many smaller coffee producers in Peru lacked the infrastructure to make the most of their terroir. Founded in 2015, Aromas del Valle cooperative supports these small holder farmers and promotes the development of high quality coffees through social, economic and environmental support for members. They also support members by helping them incorporate technology and modern techniques into their processing. 

FRENCH PRESS

Dose: 40g
Brew Water: 600 ml (@94c)
Time: 5:00

ESPRESSO

Dose: 17.5g
Yield: 38g
Time: 32 seconds