Peru Finca La Trinidad

18.2 GBP

Info This Geisha boasts with flavors and so carefully selected and processed by the latest standards. It boasts an exciting 88 cupping score. About the farm Finca La Trinidad is located in the province of Calca, in the district of Yanatile, in the small town of Torreblanca. The farm spans 3 hectares, where they grow specialty coffee varieties such as Geisha, Catuai and Sidra. Alexander and his family use a natural anaerobic fermentation method, where the coffee cherries are placed in sealed tanks and left to ferment for 6 days at a starting Brix level of 19. After this stage, the coffee is carefully dried under shade for 45 to 60 days, a slower process that ensures the beans retain their delicate flavours and moisture balance. This extended drying period allows the coffee to develop its full flavour profile before being milled at a central processing station near to their farm. Harvest: 2024 Recipe Grind coarse on high quality grinder to produce less fines (0.4.5 on ZP6) 12g for 200ml of water (1:16.6 ratio) • 00:00 - 00:45 Bloom 45g with agitation flow (water added in 10 seconds in spirals) • 00:45 - 01:00 Add extra 75g of water to top up to 120ml in 10-15 seconds • 01:15: Wait until it drawns down and top up till 200ml • Total dropdown is about 2:30 minutes For larger portions (20g coffee for 330g of water) aim for 3 minutes with 1 extra pour of 130g of water after the last one is drowned. Learn about our micro-batch roasting process — why batch size matters for flavour.

Origin

Peru Calca, Yanatile, Torreblanca

Process

anaerobic

Varietal

Geisha

Altitude

1850 m