02
Peru
Peru
Peru
Peru
Peru
Peru
Peru
Peru
Peru
Aromatic notes
Apple juice, baking chocolate, raisins, hibiscus, violets, well rounded
Coffee/Farm
LA NARANJA
Altitude
1800 - 1900
Location
EL DIAMANTE, JEAN
Varieties
Caturra
Process
Lavato
Origins
Central and South America
7.164869° S 78.51496° W
The process
001
There are six ways to prepare single-origin coffee
01
Aeropress
Instructions
1. Heat the water to 94 °C
2. Wet the filter
3. Add the coffee (15 gr.)
4. Pour over the water
5. Leave to infuse for 60 s
6. Stir
7. Insert the plunger, press down to extract
02
V60
Instructions
1. Heat the water to 94 °C
2. Wet the filter
3. Add the coffee
4. Perform a pre-infusion
5. Add water and extract (brew ratio 60 g/l)
03
Chemex
Instructions
1. Heat the water to 94 °C
2. Wet the filter
3. Add the coffee
4. Perform a pre-infusion
5. Add water and extract (brew ratio 60 g/l)
04
Mokkamaster
Instructions
1. Wet the filter
2. Add the coffee
3. Turn on and leave until the extraction process has finished
05
Cold Brew
Instructions
1. Insert the metal filter
2. Add the coffee and wet it
3. Add the paper filter to the coffee
4. Add a carafe under the dispenser
5. Open the tap and wait for the extraction to finish
06
Moka
Instructions
1. Put the coffee into the filter without pressing it down
2. Heat the water to 80° and pour it into the base until it is just touching the valve (heating the water first reduces the extraction time and any bitter and burnt notes)
3. Put the filter with the coffee into the top of the base, screw on the top part
4. Place the moka pot on the lowest heat setting and with the lid open
5. When the coffee starts to rise, wait about 1 minute, then remove the moka from the heat
Close
Products
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