Single Origin: Barro Negro, Peru
Single origin from Barro Negro, Peru
Situated at high altitude in the Peruvian region of Cajamarca is the town of Barro Negro. Here three neighbouring farmers have combined their small harvest capacity to showcase a unique micro-region that is committed to sustainable and organic coffee production.
Pear, Vanilla, Melon
1,800 - 1,900 masl
Caturra, Typica & Bourbon
Producers Ines Carrasco, Teotista Cruz & Esperanza Coronado each preside over about 1 hectare of land with sustenance fruit trees interspersed with their Caturra, Typica and Bourbon coffee trees. All three are founding members of the Alpes Andinos Association, a collective of coffee growers promoting higher quality, sustainable productivity and community empowerment. Only organic fertilizer is used and comes from coastal Peru where large sea bird populations excrete a rich combination of nutrients that works perfectly for coffee growth.
In Barro Negro the harvest picking runs from June to October and each days cherries are first floated in clean water, to seperate unripe densities, before a dry fermentation of 24 hours in plastic grain-pro bags. The next day the coffee is pulped on-site and then allowed another 12 hour fermentation in tanks. Using fresh water from the nearby El Mirador Mountain, the coffee is then washed clean 3 times before drying on raised beds over 15-20 days.
This attention to detail is rewarded with a resulting coffee that is crisp, clean and suited to all filter brewing methods. Tasting notes balance tropical fruit with sweet vanilla and are sure to brighten your spring coffee ritual.
Climpson & Sons Head Account Manager Lisa-Laura shares her perfect Peruvian brew recipe for kalita.
15g coffee / 250ml water
I'm brewing this coffee with 5 pours every 30 seconds. A smaller pour for the bloom really enhances the natural sweetness of this delicate coffee.
1st Pour: 30ml
2nd Pour: 70ml
3rd Pour: 50ml
4th Pour: 50ml
5th Pour: 50ml
Total brew time approx 3 minutes 30 seconds. Sip and enjoy.