Peru - Willy Torres - Washed Nano-lot
We taste: a decadent sweetness of toffee and butterscotch (think Werther's Original), complemented by an elegant floral aroma, citrus oil acidity and a fresh red apple juiciness.
Producer: Willy Torres
Region: San Ignacio, Cajamarca, Peru
Elevation: 1,500 meters above sea level
Process: Fully Washed
Willy grows both coffee and cacao on his farm, which currently has .75 hectares producing coffee and .25 hectares planted with new coffee trees that should begin to produce in the next few years. His plots are situated within an agroforestry system where native trees such as banana and pacae (guava) create a shade canopy for the coffee plants. Pest control consists of regular, timely weeding and pruning, and Willy normally fertilizes twice a year. However, in 2022 he was only able to afford one round of organic fertilizer.
At his own onsite micro-mill, Willy’s manual pulper is mounted on one end of a cement fermentation and washing tank. After running ripe coffee cherries through the pulper, he ferments them for 17-24 hours, depending on the weather (the warmer the weather, the faster the fermentation process removes any pulp (mucilage) left on the beans. Next, he washes the coffee three different times with clean water, then spreads it evenly out to dry under tents to ward off the frequent rains.
*written by Catalyst Trade
Hario V60 Dripper
This recipe highlights the floral aroma and sweet decadence of this coffee.
Coffee: 23 grams
Grind size: 3 on the Fellow Ode (medium-fine)
Water: 360 grams at 200˚F
Coffee to Water Ratio: 1:15.56
Brew Time: 2:45
1. Rinse filter
2. Add ground coffee
3. Start timer and saturate grounds with 75g water.
4. Let bloom 30 seconds.
5. Brew in two 100g pulses.
7. At 1:45 add remaining 85 grams water and swirl brewer.
8. After all water draws down, remove the brewer from your carafe. Give the carafe a good swirl to mix the coffee. Serve and enjoy!
Espresso - brewed on a Slayer Espresso
As soon as we tasted this coffee we knew it'd be amazing on espresso. This recipe highlights the rich sweetness, smooth body and delicate, fruity/floral complexity.
Coffee in: 18g coffee
Coffee out: 36g
Extraction time: 36 seconds
Espresso tips: if your extraction is too intense or sour, try pulling at a wider ratio (go with 38g out instead of 36). If the extraction is weak, bitter or ashy try pulling a tighter ratio (try 34g out instead of 36). Make small adjustments and find that sweet spot!