Peru - Cocachacra Espresso

Peru - Cocachacra Espresso
Peru - Cocachacra Espresso

Peru - Cocachacra Espresso

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Regular price €15,90
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Everyone in the world knows Cusco thanks to Machu Picchu and the mysticism of its small towns and the Inca people. However, the coffee produced in this region also deserves some attention. Thanks to the climate, altitude, and rich soils of the mountain ecosystems close to the Amazon, coffee in this region is bursting with potential.

Tasting Notes: Hazelnut, Chocolate, Grapefruit
Country: Peru
Department: Cusco
Province: La Convención
District: Incahuasi
Farm size: 2 hectares
Varieties: Typica, Bourbon and Limani
Altitude: 1790m - 2000m
Main Harvest period: August - October
Processing: Natural
Drying: Dried in African beds for 15 - 20 days

Cocachacra is the name of an area in the San Fernando community. Elderly local people say that a couple of decades ago there was a lot of coca production in the zone, and with that came many social problems. Luckily, over the years, more farmer households decided to give other crops a chance to sustain the families’ livelihoods and so many farmers considered coffee as an alternative that could give them new opportunities. However, the situation in Cocachacra wasn't easy back in those days. Due to the lack of roads, coffee growers used to need around 4 or 7 days to transport their coffee bags to sell to intermediaries. All of this made their transport costs increase, which was very discouraging in selling the coffee. It wasn’t until 2006 when the Peruvian government and the municipality built a road that helped to connect Cocachacra with other villages and bigger cities. This improved the lives of local people significantly; it increased access to public services and access to markets.

Nowadays it’s not difficult to visit Cocachacra, where people usually welcome foreigners with a warm smile and a cup of hot coffee that they grow and roast by themselves, of course. They are the same people who today, despite the difficult times they had to live, see their future with optimism, thanks partly to coffee.

This is the first year we buy Natural processed coffees and the challenges are not small in a country that has an enormous tradition in depulping and washing coffee, thus finding farmers and cooperatives that are willing to tackle the challenge is not easy. As our vision has always been working with ambitious individuals and organizations, we are confident in what the future holds for this relationship and our goal is to improve the quality year after year through processing and agronomy practices.

Growers who participated in this coffee lot are:

  • Cirila Ancco
  • Fabio Altamirano
  • Julian Altamirano
  • Primitivo Anco
  • Avelino Calle
  • Sinforosa Contreras

 

 

250g €/kg: 63,6€
1kg €/kg: 54,9€
All orders received Thursday to Monday will be processed on Tuesday and sent on Wednesday.
Any orders received on Tuesday or Wednesday will be processed on Thursday and sent on Friday
 
All coffees come as whole beans.

If you need a coffee grinder we highly recommend purchasing the Fellow Ode Grinder.

All prices include mwst.
For shipping rates: Shipping Information

WE ALL WANT TO MAKE BETTER COFFEE, DON'T WE?

Let's cover some of the principles for better tasting coffee. 

  1. It all starts with water, as that makes up roughly 98.5% of a filter coffee and 90% of an espresso. 
    Depending on where you live in the world your tap water will have a certain degree of 'hardness', and a general rule of thumb is the higher the hardness the harder it is to make great coffee. 
    Invest in a water filter of some kind and watch your coffee immediately elevate to the next level. We can recommend a simple Brita water filter. 

  2. A grinder needs sharp and clean burrs. This is the part of a coffee grinder that is going to cut up your coffee beans and you ideally want all the small particles to be roughly the same size. Why? Because the water should extract each one of them the same amount. Keeping your grinder clean will keep the burrs from going blunt fast. 

  3. Use scales. There is simply no way around this. If you want to make better coffee you will need a pair of scales to measure the dry coffee and the amount of water used. 

  4. Use boiling water. Any green coffee that is lightly roasted and roasted well should be brewed with water straight off the boil. The heat extracts what you want faster, and when the coffee's good it has nothing to hide.  

  5. It's better to extract a little too much than too little. This one is largely about preference, but it is pretty safe to say that the majority of people would prefer a brew that is a little on the bitter side of sweet than not sweet and therefore overly sour. This by no means whatsoever is us saying that acidity is bad! On the contrary, acidity is what gives coffee its excitement, but it is always in need of sweetness to provide balance and pleasure. 

  6. Clean clean clean. Anything that has liquid coffee touch it will have some coffee oil on it, and that stuff goes rancid. No one wants old rancid coffee oil in their brew. Clean. 

BREWING GUIDES – USE THESE RECIPES AS A STARTING POINT 

Aeropress Recipe:

Preheat 
  1. Pour 50g of boiling water in.
  2. Stir 17g of coffee in and start a timer.
  3. At 20 seconds; Pour in the rest of the water. Your final weight should be 240g.
  4. Stir 5 times. Wait until 1:45, stir another 5 times.
  5. Put the basket with filter on, close it.
  6. Put the aeropress on the server or cup and push until you will hear the air coming out.
  7. Enjoy your sweet and juicy cup of coffee. 

Hario V60 Recipe:

Put a filter in a V60 and pre-wet it with some hot water, as this will get rid of the bleached paper taste.
  1. 18g of coffee in.
  2. Pour around 60g of water on the coffee, stir it gently and wait 30 seconds.
  3. At 00:30 pour hot water to 150g.
  4. At 00:55 pour hot water to 200g.
  5. At 01:20 pour hot water to 250g.
  6. At 1:45 pour hot water to 300g.
  7. Gently swirl your V60 and let the coffee drip.
  8. Your brew should finish between 2:30-3:00.

    Espresso Recipe:

    1. Know your basket size, and always start with 0,5g less than it recommends. So, if you have 20g baskets use 19,5g of coffee.
    2. Distribute evenly and tamp flat.
    3. Extract at least double your dose - so we're aiming for 42g of espresso
    4. This should be finished between 25 and 30 seconds so long as your grinder burrs are sharp.  

    Capsule Recipes:

    Short Shot: 20g - 30g in 10-15 seconds
    Long Shot: 30g - 40g in 15-20 seconds
    Lungo: 50g - 60g in 23-30 seconds

    We do not recommend any shot volumes above 60g for our capsules. Each package has the recommended recipe for that particular capsule on the top.  

    GOOD LUCK ON THE HUNT FOR DELICIOUS COFFEE

    PROCESSING

    • Please allow up to 3 business days from the date of your order for processing and shipment.

    • All coffees are roasted within 7 days of shipment. 

    SHIPPING

    All shipping times listed in working days (Monday-Friday)


    UPS

     Denmark & Belgium

    6,99€ for Orders less than 25€
    3,99€ for Orders between 20 - 50€
    Free Shipping for orders of 50€ or more
    Shipment time after dispatch: 2-4 Days


    DHL

    Germany

    4,29€ for Orders less than 25€
    3,99€ for Orders between 25 - 49,99€ 
    Free Shipping for orders of 50€ or more
    Shipment time after dispatch: 1-3 Days


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    9,9€ for Orders under 29,99€
    5,25€ for Orders between 30 - 49,99€
    Free Shipping for orders of 50€ or more
    Shipment time after dispatch: 3-5 Days

    Group 2 Standard
    Albania, Belarus, Bosnia & Herzegovina, Faroe Islands, Greenland, Iceland, Macedonia Moldova, Montenegro, Norway, Serbia, Switzerland, Ukraine


    14,9€ for Orders under 25€
    9,9€ for Orders between 25 - 50€
    Free Shipping for orders of 50€ or more
    Shipment time after dispatch: 3-7 Days

     

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    Turkey


    19€ Flat Rate
    Shipment time after dispatch: 7-15 Days 

     

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    Shipment time after dispatch: 6-15 Days

     

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    35€ Flat Rate

    Shipment time after dispatch: 10-20 Days


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