Espresso

Crafted from our Peruvian beans, this espresso blend undergoes a deliberate dark roast that accentuates complex dark chocolate characteristics. The roasting technique brings it it just to the beginning of 2nd crack, producing a full-bodied profile with natural sweetness and intensity that integrates seamlessly with milk, making it an excellent choice for cappuccinos, lattes, and other milk-forward espresso beverages. This espresso is great for those who like a stronger coffee taste in their espresso based drinks. 

Background on the coffee from Peru:

Farm: Asociacion de Productores Valles de Cajamarca (ASPROVCAJ)

Region: San Ignacio, Cajamarca

Process: Washed

Varieties:Catimor, Caturra, Bourbon, Typica

Altitude: 1700 meters about sea level

Asociacion de Productores Valles de Cajamarca (ASPROVCAJ) is an association of producers in Peru that was formed in 2019. It consists of around 800 contributing farms that primarily grow Catimor, Caturra, Catuai, and Mundo Novo. Producers also often grow fruit trees, plantains, and olive trees.

The main focus of ASPROVCAJ is working to maintain sustainable agriculture and protect the environment. The members, with the support of the ASOC-ASPROVCAJ technical team, carry out conservation practices, focusing on recovering and conserving the native flora and fauna found in the various altitudinal zones where they are distributed. The association is also working with its members to implement a carbon offset project to expand their sustainability efforts.

On the social front, ASPROVCAJ is working to promote projects and experiences with women producers.

Its members hand-select only ripe red cherries and bring them to be depulped the same day. Fermentation periods vary depending on elevation. At 1000 to 1399 masl, the coffee is fermented for 10-12 hours, from 1400-1699 masl it is fermented for 12-14 hours, and above 1700 masl it rests for 14-16 hours. Washing is done with clean water until the mucilage is removed, and it is then dried in a solar dryer until it reaches 12% moisture content. It is then bagged and stored in cool places.