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Archive: Peru El Paraiso

Archive: Peru El Paraiso

Brown Sugar, Candied Orange

  • SOURCE
  • ROAST
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  • ORIGIN

    Huabal, Cajamarca

  • ELEVATION

    1800 MASL

  • PROCESS

    Washed

  • VARIETY

    Caturra, Bourbon

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THE DEETS

This coffee is from El Paraiso village in the Huabal district of Cajamarca. The village center sits atop a small mountain with beautiful vistas in every direction. The climate conditions and soil can vary considerably, contributing to diverse cup profiles and complex coffees. The ripest cherries are hand-picked and taken to the mill, where they are rinsed and sorted. They are then milled and dried in the sun to 10-11% moisture. The result is a supremely balanced cup with an elegant orange acidity and a sweet brown-sugary finish.

BREW IT RIGHT

  • 16:1 drip | 2.3:1 spro.

  • Start with your default grind.

  • Aeropress and get weird.

  • Clever for sweetness & balance.

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REST IN PEACE

As coffee rests, the volatility of the roast mellows, allowing it's natural sweetness and varietal character to shine. We rest washed coffees 5-10 days, naturals for 10-15 days, and experimentals for 15-30 days.

  • FIND YOUR VIBE

  • BREW GUIDES

  • PRO TIPS

  • SEED TO CUP

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We roast and ship Monday-Friday
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