High Note
Peru Finca La Trinidad
Peru Finca La Trinidad
Origin: Peru
Producer: Alexander Robles Loaiza
Process: Natural Anaerobic
Altitude: 1850 masl
Varietal: Geisha
Tasting Notes: Lemonade, Green tea, Peach
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
Green coffee price: 52GBP / kg
Formula for pricing: 2.5 * 0.1 * 52 / 0.87 + 4.5
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.
Couldn't load pickup availability
Share
