PERU
FRUITY SWEET UNUSUAL
The Sidra varietal is a very special and rare varietal of arabica.
It has been used in several world barista championship routines in recent years.
Grab a bag today to try and excellent example of Sidras complex, unusual and tasty qualities!
WHERE?
Origin: Peru
Region: Finca San Francisco, Jaén, Province, Cajamarca
Producer : Rubio
Altitude: 1800 MASL
WHAT?
Varietal: Sidra
Process: Washed
Cupping Notes :
Marmalade, Dried Apricot & Malt
Cup Score : 87
HOW?
This recipe was developed at this years London Coffee Festival by our head roaster Mike - he found it liked higher extraction Meaning finer grind, higher dose and longer brew time all adding to more flavour.
1. Place v60 paper in your v60 and rinse with warm water. Make sure the paper is evenly stuck to the sides.
2. You'll need 13g medium fine grind, this coffee can go on the finer side before it chokes!
3. Use quality filtered water, this is an expensive coffee and deserves the best! Make sure start pouring straight after boil to push extraction further.
4. Bloom with 50ml of water and leave for a whole minute.
5. Slowly pour another 100ml of water and swirl the slurry.
6. Slowly pour the remaining 50ml to get to a total of 200ml.
7. Tap the v60 on your mug and wait for final draw down. Brewing should finish 2:30-3 minutes. If too quick, fine your grind next time!
WHY?
This nano-lot also comes from the Rubio’s family farm, Finca San Francisco. It was produced by Consuelo’s son, Richard. He similarly takes a scientific approach to his processing methods. After the coffee cherries were de-pulped, they were fermented for 40 hours. The microbiological activity caused by fermentation caused the bean temperature to rise from 18°c to 27°C (together with a reduction in pH level from 5.51 to 4.1). The coffee was then dried in trays in the shade for 36 days. Juicy with a jammy sweetness, this coffee smacks of raspberry and clementine.
Richard’s parents purchased their families farm in the 1990s, on which they began cultivating Típica, Caturra, and Timor. A friend of Richard’s father also gifted five Sidra coffee plants, brought over from a trip to Ecuador, but these were overlooked at the time. It was not until years later that Richard’s father rediscovered the plants while walking through the forest. Unlike the family’s other coffee plants – which were severely affected by disease– the Sidra was in beautiful condition. Mystified, he sowed the seeds on their farm and the profile and yield was remarkable. It was only after further research that the family connected the dots and recalled their friend’s gift from Ecuador!
After years of careful cultivation and Richard persistent hard work, Sidra has become one of the farm’s flagship varietals.
We roast all of our coffee beans in small batches - we want to make sure you get the best beans for your brew. This means we're roasting Monday to Friday so your caffeine delivery will contain coffee that is freshly roasted and ready to enjoy!
