Peru - Salkantay
Region : Cusco
Farm : Various local smallholders
Cultivar : Typica, Caturra, Bourbon
Altitude : 1 800 - 2 000 m
Process : Washed
Taste notes : Apple pie, dark plum, spices
TASTING PROFILE
This Peruvian coffee offers a return to simplicity, with warm aromas! It presents a generous cup reminiscent of apple pie, with the aroma of stewed apples and a musky, four-spice character. This straightforward simplicity gently introduces us to the Salkantay terroir in an equivocal manner. An aroma of black plum lingers on the palate as the cup tempers, and a round finish crowns this blend of typica, caturra, and bourbon.
ORIGIN
From the municipality of Santa Teresa, deep in the forests of the Cusco region, this blend of typica, caturra and bourbon was harvested by local farmers, each holding 1 to 2 hectares of land. The coffee cherries underwent wet fermentation for 15 to 20 hours, then dried for 10 to 20 days on raised beds.
DRINKING
The Salkantay cup is as warm as it comes! It beckons us to indulge in a comforting beverage, boasting a roundness and spicy kick in milk-based drinks, while also delivering a full-flavored filter coffee with a delightful aroma of baked apples. It's a must-have for anyone seeking the ideal morning brew to awaken their senses with a hint of spice!
Espresso parameters:
Ground coffee : 19 g.
Resulting quantity : 38 g.
Time : 28-30 sec.