Location: Tambillo Community, Cajamarca
Process Station: Farm Level
Producer: Rutas del Incas Cooperative
Varietal: Caturra, Bourbon & Typica
Growing Altitude: 21-2400 masl
Processing Method: Washed
Harvest: August 2017 - September 2018
Product: Milk Espresso
Flavour Notes: Milk Chocolate, Stone Fruit & Red Berries
This particular microlot originates from the Cajamarca department of Northern Peru, and the collective lot 'Tambillo 2' is a culmination of the harvest of 6 local producers. With an average growing altitude of 2100-2400 metres above sea level, this lot is incredibly refined and has the intensity in flavour associated with the longer maturation of coffee cherries grown at such high altitudes. This mixed lot of Bourbon, Caturra and Typica is another fine example of the high quality of organic coffee's that can be found in Northern Peru. You can expect an elegant yet driven espresso with clear stone fruit notes, alongside hints of milk chocolate and red berries.
Espresso Roast Brewing Advice:
Use a 1:2.4 brew ratio. With all espresso you must first identify the size of your filter basket - preferably of the brand and variety 'VST 'Ridgeless' - that you are using. For this particular coffee, the optimal dose would be -2g from the basket size, using a 1:2.4 ratio, and aiming for a target TDS of 8.6. Depending on which grinder and set-up you're working with, the result will be varied however our recommended total brew time is still between 27 - 29 seconds brewing this coffee.