TASTE ESPRESSO Floral, Berries, Caramel, Milk Chocolate
ORIGIN Peru
REGION
San Ignazio
VARIETAL Caturra, Pache, Catimor, Bourbon
PROCESS Washed
ALTITUDE
1600 - 2100 masl
Unit Fourteen is all about seasonality and freshness in coffee. As the harvests change throughout the year we will be changing Unit Fourteen.
We are delighted to return to Peru for our Unit Fourteen espresso and to the small holders of San Ignazio. Estrella Divina is harvested by 27 smallholder farmers living in the village of ‘Rumipite’ in the San Ignazio region of northern Peru. This area has a very unique micro climate that is created when the warm air currents from the plains of Rumipite travel up the mountainside and mix with the cool fresh air that descends from the La Coipa mountains.
Farmers in this area typically have around 2 hectares of land growing various varieties such as Bourbon, Caturra, Catuai and some Typica. You will often hear the phrase ‘mingas’ that translates to ‘today for you, tomorrow for me’ a community mind-set which is helping farmers and families in this rural region. Each farm has a micro mill called a ‘beneficios’ where they process the coffee themselves using a small pulper and a wooden or concrete fermentation tank. Fermentation is normally 13-18 hours and drying takes between 12-20 days. Their equipment is often extremely simple and the coffees produced here have been of an extremely high standard. We are particularly excited that all these farmers are part of a coffee quality program and are all organic certified.
Our espresso recipe for this coffee
DRY DOSE 18 grams
WET DOSE 36-38 grams
TEMP 93.5 °C
PRESSURE 9 bar
TIME 28-32 seconds
We would recommend this as a starting point.
