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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 La Bolaina | Peru | Filter
  • Finca La Bolaina | Peru | Filter
  • Finca La Bolaina | Peru | Filter
  • Finca La Bolaina | Peru | Filter

Finca La Bolaina | Peru | Filter


Say hello to FINCA LA BOLAINA, a washed process mix of geisha, caturra & bourbon varietals grown by Odar Valazco at 1750masl in Cajamarca, Peru.


Expect to taste: caramel, rose, cherry brownie, dates, orange, thai milk tea & strawberry milk


    TL;DR: Balanced and beautiful, this coffee is a no-brainer. No matter how you brew it, you are going to have something silky smooth, rich and extremely enjoyable.


    Odar Valazco owns Finca La Bolaina, a two hectare farm in the Chrinos region of Cajamarca, Peru, with roughly 7000 coffee trees, that is organic and Fair Trade certified. Odar produces between 800 and 1150 kgs of coffee annually.


    The vast majority of coffee in Perú is Washed, and many producers own their own wet-milling equipment, though smallholders may also deliver cherry to a central processing unit or cooperative for processing. The coffees are usually depulped the same day they are harvested and given a 12 to 18-hour open-air fermentation before being washed clean of mucilage. (The fermentation time may be longer in cooler areas at higher elevations). Odar uses a 30 hour wet fermentation process. Drying styles vary in Perú, and coffee may be dried on patios, raised beds, in parabolic dryers, or mechanically. This specific coffee is patio dried for twelve days. 


    Cajamarca is a semi-dry, semi-cold, tropical highland of Peru with very fertile soil at high Andean mountain elevations. All of these factors contribute to the potential of specialty coffee production in the area, which is growing. Smallholder producers farm on two to three hectares of land, many of which practice organic farming. Most farmers in the area work independently, but the recent increase in cooperatives has been effective in increasing the quality of coffees produced in the area.  .


    We roasted this coffee to really highlight some of the underlying flavours you can expect from the varieties present, growing conditions, and processing. We've extended the roast just a little longer than usual to make it syrupy smooth, warm and balanced.


    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!

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