Notes: Milk chocolate and caramel with a slightly fruity aftertaste.
Description: A SWP Organic coffee produced by farmers whom are members of Cooperativa de product ores Sol Y Cafe 1500 - 2050 masl. Variestes consist of Catimor, Typica, Caturra, Mundo Novo, Bourbon, Catuaii
About Producer: Perú was divided into 24 departments before the 2002 addition of the Callao province and a collective renaming to regions. It is the Cajamarca region, home to many great coffee producing provinces that Sol Y Café members grow their coffee, from the slopes of the Andes mountain range to the Amazon rainforest and its diverse ﬂora and fauna. There are many protected areas around, and this means production leans towards an organic methodology with the aim of preserving as much of the biodiversity as they can.
The cooperative has just over 1000 farmers spread across 12 districts in total. Their aim is to improve the living conditions of their members through the increase in productivity, production, and proﬁtability as well as quality and the positioning of themselves within niche markets. They support this with the provision of ﬁnancial support, production of fertilisers and technical assistance. The fertilisers have taken a huge step forward with the joint cooperation of another of our suppliers from Honduras, using microorganisms to faster create organic compost the farmers need, whilst preserving the integrity of the landscape. This constant innovation means they are also carrying out their own version of a multilocational varietal trial to be able to better advise their members which plants to grow. At DRWakeﬁ eld we were the ﬁrst international buyer to purchase their coffee and have been ﬁrm supporters ever since.
When the coffee is picked, it is pulped and dried on the farm and then brought to Jaén, where the headquarters are located and where there are additional drying facilities. If the coffee is above 12% on arrival, it is further dried via either small raised beds, patios or with heated drying facilities. It is then graded
and tasted, and only used if quality criteria are met at the correct moisture percentage. Once dry, coffee is stored in parchment here before being sold, when it is transported to the dry mill facilities at Norandino, in neighbouring Piura.
Brewing Methods: As a decaf, this bean delivers smooth clear flavours that can be enjoyed as an Espresso, Cafetière and Aeropress. When introducing with milk, steam to no more that 55 degrees balancing the sugars within the milk to the caramel and chocolaty notes from the bean.
250g ground* - please request on each order whether you require for cafetière, V60, Espresso or AeroPress.