Filter Peru Yellow Caturra Washed

Description

Tasting Notes

A cup of lavender-like splendour, a juicy fruit flavour reminiscent of red berries, and a refreshing aftertaste of dates.

History

This exceptional microlot comes from Merly Leon, a second-generation woman coffee producer in Cayuyu, Cajamarca, Peru. Grown at 2,250 masl, this Yellow Caturra lot benefits from cool high-altitude conditions and rich biodiversity, ideal for developing vibrant cup profiles.

Expect a clean, expressive cup with bright acidity, layered fruit sweetness, and elegant structure — a true showcase of Peruvian terroir and craft.

Recipe

When replicating the recipe, there are different variables that can interfere in the final result of your cup, such as roasting date, conservation of the beans, environment, water, etc. It is important to keep in mind that all these factors may influence and you may have to make small adjustments when replicating this recipe.

Method: Mugen x Switch
Grinder: Fellow Fellow to number 8II
Recommended mineral water: Cleo

We used 20 grams of coffee for 290 grams of water at a temperature of 89º.
We add the water in 4 pours. First pour 80 grams, wait 50 seconds with the cap closed, then open the cap and make the next pour until we reach 150 grams, at 1:15 we make the third pour until we reach 220 grams and then at 1:40 we pour the rest of the water until we reach 290 grams. The total infusion time should be 3 minutes, achieving with this recipe a TDS of 1.35% and an extraction percentage of 19.94%.