Peruvian Coffee-El Cerro Coffee Farm [Kaddura] what is the flavor and characteristics of coffee beans? Peru E

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Peruvian Coffee-El Cerro Coffee Farm [Kadura] Flavors and characteristics of coffee beans? Peru El Cerro Coffee Bean Profile

El Corazón Village is located in the province of Jaen, 4 hours north of the bustling city of the same name, and is the official capital of the province and unofficial capital of Peru's coffee industry. Finca El Cerro is an hour's walk from the village. The farm has a rugged landscape, up to 2000 meters above sea level, with plenty of natural shade and unspoiled forests. Or at least, that's what we learned from members of Café Solidario's leadership team who have been telling us about Efraín and his farm for years. We tried to visit for the first time this year, but were thwarted by roads that were not only too muddy to navigate, but also too many of our vehicles: the effort to get to the farm through the mud actually killed our truck and we had to hitchhike back to the hotel!

Like most coffee farms in Peru, El Cerro is small: about 10,000 Caturra trees are planted on 2 hectares (less than 5 ½ acres). Unlike most coffee farmers in Peru, Efraín focuses on quality and is part of an organization dedicated to relentless separation.

Efraín has been working on this farm for seven years and is steadily improving every year. He maintains a small, primitive eliminator and fermenter, as well as a small solar dryer that allows him to avoid the risk of El Corazón's fussy wet weather. Efraín is known for its meticulous approach to coffee ahead of this year's Cup of Excellence. Now he is no less famous in El Corazón, where his neighbors seek his fermentation advice, he helps build new drying infrastructure, and most of his yellow Caturra seeds, all of which he happily shares.

This spectacular place, reminiscent of persimmons and dried cherries, was the forerunner of a new era of Peruvian coffee.

Most of Peru's truly delicious coffee is blended together. There, coffee is primarily collected from thousands of growers and homogenized in large quantities, greatly diluting dozens or hundreds of small batches of premium products. In the United States and other countries where coffee is consumed in Peru, you may find it tucked away in colorful concoctions on grocery store shelves, but you have to make the effort. Peru is one of the top ten coffee producers in the world, but it is still struggling to name itself when it comes to quality.

Peru's coffee industry faces challenges typical of many coffee-growing countries, including persistent poverty, limited economic development in rural areas, and weak infrastructure, as well as other non-coffee sector challenges: it is huge, which means that cafes in many parts of the country are exceptionally isolated from ports and markets. Development aid and organic and fair trade certification had an impact in Peru: coffee growers were improving their lives and cooperatives that linked them to markets were able to reinvest in technical and agricultural assistance.

Peru's quality is not high, but not because it does not have the conditions to produce extraordinary coffee. Peru's soaring Andean peaks, lush coffee forests, cool temperatures and traditional varieties make it a natural source of premium coffee. What it lacks is a culture of quality, a commitment to batch separation and the high prices that make all separations worthwhile.

In recent years, we've been trying to create incentives for growers to start separating their products based on quality, and the results are really exciting. Last year, we launched the first edition of our new Rayos del Sol Organic Peruvian product, the first time in many years that we have traded a single product directly from Peru. Earlier this year, the Cup of Excellence highlighted the idea that value could be gained through batch separation when it held its first competition and auction in Peru.

Among all our award winning Peruvian CoE batches of blind cupping, this particular one stands out on the table, very sweet and clean. We are happy, but not surprised, because it comes from Efraín Carhuallollo, a member of the Café Solidario cooperative that brings together our Rayos del Sol Organic Peruvian plot.

Peru's first Cup of Excellence of 2017 is her best ever Top 10 list! El Cerro, which means "mountain," hails from Peru's lush northern highlands, where producer Efraín Carhuallochlo Salvador uses organic farming techniques to demonstrate the true potential of specialty coffee in the region. We are fortunate to be able to share auctions with roasters in the US, Korea and Japan, bringing these 90 + shows to Aus and kicking off our COE tour for 2018.

Their coffee scores above 90 (which is a very high score and something rare) will pay farmers extra. The idea behind the program is to get farmers to switch from producing the quantity and more coffee to the quality of coffee. The end result is a win-win, because farmers make more money and consumers get better coffee!

Coffee grown by Efrain Carhuallollo Salvador, they are part of Co-Op and we got our Organic Peruvian Norte (which makes this coffee even more unique as it is 90+ and organic). The farm has been producing premium coffee for the past few years and even won second place in the 2017 Cup of Excellence.

Flavor: Sweet and balanced with caramel, Graham, marshmallow, apple and almond.

Flavor: orange blossom, white nectarine and cherry jam. Dense lingering finish.

Breed: Caturra

Process: Washing

Flavor: red fruit, preserves, plums, mandarin, flowers, coffee flowers, dates, berry jam, complex, swiss chocolate, vanilla, yellow apple, crystal, berry jam.

Acidity: citric acid, malic acid, bright, crisp, juicy, syrupy, sparkling, silky, peach.

Other: marmalade, rich, honey sweet, smooth, harmonious, melodious, spiced, personality.

Front Street Coffee Recommendations:

Filter cup: Hario V60

Water temperature: 90 degrees

Abrasion: Small Fuji Abrasion 3.5

Cooking method: water-powder ratio 1:15, 15g powder, first injection of 25g water, stewing for 25s, second injection to 120g water, water cut off, wait for the powder bed water to drop to half, then inject water slowly until 225g water, extraction time about 2:00

Analysis: Three-stage brewing, clear coffee before, during and after the flavor.