Origin: Peru, San Ignacio, Cajamarca
Altitude: 1730-1840 masl
Varietals: Caturra, Bourbon
Process: Washed
Producer: Ines Gonzales Loayza
Best enjoyed: Espresso / Filter
What we tasted: Dark Chocolate, Walnut, Plum
Our best recipe so far:
Espresso - 19g in , 32g espresso out, 30 second brew time.
This ratio really highlights the chocolatey nutty aspects of the coffee perfect in a flat white or a rich black coffee.
Origin: Peru, San Ignacio, Cajamarca
Altitude: 1730-1840 masl
Varietals: Caturra, Bourbon
Process: Washed
Producer: Ines Gonzales Loayza
Best enjoyed: Espresso / Filter
What we tasted: Dark Chocolate, Walnut, Plum
Our best recipe so far:
Espresso - 19g in , 32g espresso out, 30 second brew time.
This ratio really highlights the chocolatey nutty aspects of the coffee perfect in a flat white or a rich black coffee.
