Peru - Challhuamayo - Edith & Ivan Meza Sagarvinaga - Washed Process
We taste: a silky smooth body along with a deep, sugarcane, milk chocolate and hazelnut sweetness is complemented by fresh and light notes of nectarine, lime zest and tangerine and an elegant black tea finish.
Producer: Edith & Ivan Meza Sagarvinaga
Region: Challhuamayo, Junín, Peru
Elevation: 1,550 meters above sea level
Process: Fully-washed
Varietal: Caturra and Catuaí
Coffee Origin Info
In the coffee world, Peru is known for its mild coffees which are typically the result of coffee consolidation & blending to create large lots with basic, homogenized flavor profiles.
This lot From Edith Ivan Meza Sagarvinaga’s Finca Tasta Stands out from the generalized Peruvian Flavor profile with its complex, citrus-forward brightness notes of stare fruit, black tea and lime zest. This type of flavor profile reminds us more of a washed Ethiopian than it does of its Peruvian counterparts.
Located in Peru's central forest, a heavily forested area that stretches for hundreds of miles down the eastern edge of the Andes, Finca Tasta is a beacon of sustainable agriculture. The Mezas dedication to poly-cultural farming has helped sustain both the environment and the finances of the farm through the production of plantains, yucca, sugarcane, berries and pine trees among various other crops.
They have also committed to protecting their ecosystem, in past, by dedicating nine of the farm's 23 hectares as a fully wild area to ensure the continued survival of the region's native Flora and Fauna.
More forests, more responsible agriculture and more incredible tasting Coffee. Now that's something we can get behind!!!
Brew Guide
Hario V60 Dripper
Recipe
Coffee: 25 grams
Grind size: 4 on the Fellow Ode (medium-fine)
Water: 360 grams at 200˚F
Coffee to Water Ratio: 1:15.56
Brew Time: 3:00
Method
1. Rinse filter
2. Add ground coffee
3. Start timer and saturate grounds with 75g water.
4. Let bloom 30 seconds.
5. Slowly pour another 255g of water on the coffee, taking care to evenly saturate the grounds. You should end up with 330g of water poured by about 1:45.
6. After all water draws down, remove the brewer from your carafe. Add an additional 30g of hot water to the brewed coffee. Swirl carafe and serve.
Brew Guide
Recipe
Coffee: 40 grams
Grind size: 5 on the Fellow Ode (medium)
Water: 600g at 200˚F
Coffee to Water Ratio: 1:15
Brew Time: 4:00
Method
1. Rinse filter
2. Add ground coffee
3. Start timer and saturate grounds with 100g water.
4. Let bloom 30 seconds.
5. Pour water on the coffee in 100g pulses until you reach 600g. Taking care to evenly saturate the grounds and maintain a steady bed height. You should have all water poured by 2:30.
6. Swirl brewer and let water draw through grounds.
7. Brew should finish at 4:00.
8. Remove filter and discard.
9. Swirl brewer, pour and enjoy.