DAY 3

COFFEE INFO:

Country: Peru
Region: Cajamarca
Province: San Ignacio
District: Nambale, San Ignacio
Farms: Members of Cooperative Agraria
Frontera San Ignacio
Altitude: 1350-1890 masl
Varieties: Typica/ Caturra/ Mondo Novo/ Bourbon/ Catimor
Process: Washed

Mel's Brew recipe:

Method: v60

Ratio: 15g in / 240g out

Grind: EK 8

Water temp: 93

50g every 30 s exept the last 40 g pour

MORE INFO:

Peru's coffee landscape, rich in tradition and natural beauty, is home to some of the finest organic coffee in the world. The special microlot, a collaborative effort with the Frontera San Ignacio cooperative, is a testament to this quality. This partnership has cultivated a consistent, high-scoring microlot that is organically produced, reflecting the best of Peruvian coffee year after year.
Located in the San Ignacio Province at the northern tip of the Cajamarca region, where the Rio Canchis marks the border with Ecuador, the cooperative is comprised of smallholder farmers. This region is not just known for its coffee but also for its significant role as a buffer zone to a protected natural area. Here, farmers encounter spectacled bears, cock-of-the-rocks, jaguars, and peccaries, a biodiversity that underscores the importance of organic farming practices. The adherence to organic methodologies and certification is more than a method; it's a commitment to preserving the local ecosystem and the species within it.
The unique coffee fermentation process in this region uses wooden tanks made from fallen Romerillo trees. This choice of material is integral to maintaining even temperatures during fermentation, as wood effectively disperses heat compared to concrete. This method ensures consistency in the coffee's fermentation process, which is crucial for achieving the distinct flavor profiles that make Peruvian coffee renowned.
Once processed, the coffee, now in its parchment form, is delivered to the cooperative’s warehouses in San Ignacio town. Here, each batch undergoes rigorous evaluation for its physical appearance and is tasted at the quality laboratory, ensuring that only the best beans make it through. The beans are then categorized based on quality and certification before being transported to the dry mill in Chiclayo city. This meticulous process, overseen by well-trained staff and certified Q graders, guarantees that the coffee maintains its high-quality standards.

Please leave your own results, recipes or feedback below. Would be great to get a little bit of dialogue going with everyone here. We will be monitoring and responding ourselves.

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