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Core Roasters Coffee: handpicked, considered coffee, roasted in small batches in Melbourne. Inspired by people, flavour, 1920s Japanese woodblock prints and graphic poster design.
Finca El Cacao | Peru
  • Finca El Cacao | Peru
  • Finca El Cacao | Peru
  • Finca El Cacao | Peru

Finca El Cacao | Peru

$14.00Price
Quantity
Say hello to FINCA EL CACAO , a washed process typica variety grown by Juan Cruz in Jaen, Peru.
 
Expect to taste: oolong tea, raspberry candy, brown sugar boba, hibiscus, cola, lemon balm, orange blossom

  • CORE INFO

    TL;DR: from a multi-generational coffee producing family, this typica is deeply rooted in history, from the variety’s origins in Ethiopia, to the traditions of coffee production in Peru.

    We honestly don't have a huge amount of detail about this coffee. The lot was offered to us, we cupped it, we loved it, we bought it, and now we are sharing it.

    Sometimes we just run with some trust. Trust that the people we work with to bring these coffees to Australia are paying producers well (don't worry, we check and they do), and we also trust that the farms that coffees like this come from are also doing good. 

    While we don't have a lot to put here about this one, we do know this. The region is known to produce some of the best coffee in Peru. The farm and owner make some of the best coffee we've had in a very very long time, and we know everyone was paid well.

    What you get, is a truly wonderful coffee to enjoy, one that we've roasted with great care and gusto. This is going to give you crazy layers of sweetness, delightful fruit, and delicate floral notes. It's one of those ones not to over think, just sit back and enjoy.

  • BREWING SUGGESTIONS

    We prefer our filter brews from a v60, but we won’t judge for use of anything at all to make yourself a coffee - even a (clean) sock.

     

    Our recommended ratio when brewing filter coffee is 60g of coffee per litre of water. Simply scale this down, or up, for your desired size of brew.

     

    With all methods, you’ll want: a grind size similar to granulated sugar, boiling water, and about 3 minutes of brewing time. This goes for v60, aeropress, plunger, and the (still hopefully clean) sock.

     

    Our favourite recipe for v60:

    • 20g of medium to coarsely ground coffee, it’ll feel a little like granulated sugar.
    • Set your kettle to boil, and ready your socks to be rocked.
    • We use a 60g bloom, with a swirl of the slurry to make sure it’s all wet. You can stir of that’s easier, just don’t rip the paper!
    • After that, when your timer is at 45 seconds, add more water to a total of 200g, and swirl gently.
    • Then finally at 1:15 on your timer, add the rest of your water, to 330g, and do one last little swirl.
    • Wait till it drains through, roughly 3:30 is a good time, pour into your favourite mug, and let those socks be rocked.

     

    If you’d like more info or tips, get in touch! hello@coreroasters.cc

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