Peru - Tambopata
Origin : Peru
Region : Puno, Sandia Valley
Farm : Tambopata Group
Cultivar : Typica, Caturra, Bourbon
Altitude : 1 800 - 2 100 m
Process : Washed, fermented 8-24h
Taste notes: Brown sugar, dehydrated apple and granola
This is the Tambopata, a coffee that is easy to enjoy! Honestly, the notes of brown sugar, dehydrated apple and granola immediately made us think of the top of an apple crisp.
It's a washed coffee, so the texture is pretty smooth. No acidity, a nice roasted sugar edge.
In espresso the apple notes will come out a bit more than in filter.
We like this Peruvian terroir. They are small producers with a growing potential. They are new to the world of third wave coffee and surprise us year after year.
Within the huge Sandia Valley are many smaller valleys, each home to unique smallholder communities that produce coffee on an average of only 2.5 hectares.
Thanks to a United Nations-led replanting project in the 1980s, much of Sandia Valley produces a Bourbon-style coffee, offering an elegant, floral, honeyed character.
All of these farmers are small in terms of land ownership. The harvest period in Sandia, Puno is between July and September. They all use hand-cranked pulpers, ferment in concrete tanks and wash in the same tanks. Some of them have channels for density separation after washing. The climate can be rainy, as in Colombia, so many producers use parabolic beds for drying.
We drink this coffee as espresso. The milk goes perfectly with it.
We also like to make a full pot in the morning before starting the working day.
Brewing parameters :
Dry coffee : 19.5 grams
Wet weight : 44 grams
Time : 30 seconds
Water temperature : 200° F (93° C)