Peru Marin Family - Black Honey Geisha

Produced by the Marin Family in Peru, coffee cherries from mature trees undergo a three-day fermentation in trays, followed by additional fermentation covered in dark mantles. The beans are dried in darkness for 15 days, then under a solar roof for 10 days, creating a black honey processed coffee.

The coffee is grown in Alto Yurinaqui, Perene, Chanchamayo, on the Geisha mountain. The farm is approximately 11 hectares of Geisha coffee that was renewed with dwarf Gesihas. The family selects only dwarf varieties tolerant to leaf rust from the 12 different genotypes they have in the farm. The farm has an average productivity of 552 kilos per hectare, which is low but results in high-quality coffee. This averages around 88 exportable 69kg bags per year.

My best recipe that produces 1.15% TDS:

0.4.8 grind (1ZPresso ZP6 Special)

14g dose, 233ml water

Egg brewer with sibarist fast paper filters

60g bloom, 30sec

0:30-0:40 to 130ml

0:55-1:05 to 190ml

1:25-1:35 to 233ml

Total drawdown 1:50

Sweet, balanced cup with caramel black tea and delicate orange finish.

Green coffee price: 38GBP / kg

Formula for pricing: 2.5 * 0.1 * 38 / 0.87 + 4.5