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Elvis

Elvis
Flavour profiles

Raspberry, Lemongrass & Brown Sugar

Regular price £11.70 11.70

Farm information
Method
Extended Fermentation
Producer
Elvis Tineo Rafael
Region
Jaen, Cajamarca
Varietal
Catuai
Elevation
1,900 masl

We started our journey in Peru last year with our local partner Falcon Specialty. Falcon only works with producers, who aren’t members of a cooperative, association or organisation. These producers are the most vulnerable producers since they don’t have access to training sessions or premiums for quality or certifications, and their income is totally dependent on the market price.

This coffee is produced by Elvis Tineo Rafael, a second-generation coffee producer in El Diamante. He was recently awarded 7th place in Cup of Excellence for his 2018 harvest too. We met him on our last trip and shared coffee and lunch together on a humid day in September, to discuss his process.

His coffee was washed and floated before being macerated in the cherry for 12 hours, which provide more sweetness to the coffee. The coffee was then dried under shade for 15 days. This process intensifies the acidity and transforms the final coffee to provide a crisp mouthfeel and sugary sweetness.


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BREW RATIOS

Espresso: 1:2 coffee to water, extracted in 28-32 secs
Filter: 60-65g coffee per litre of water, brewed for 3-4 mins

ROAST DAY

Roast & despatch days are currently Monday to Friday. All orders placed after midnight on Thursday will be roasted and dispatched on Monday.

ROAST TYPE

We create a new and unique profile for each coffee we roast. Although the profiles are different, our approach is always the same, to highlight and accentuate the flavours created at the farm and mill. This means we don't label our coffees as espresso, filter, dark or light roast. All of our coffees are omni-roast, meant to be delicious however you brew. We believe the heart of speciality is keeping the identity and character of every coffee intact and alive, no matter the brew method.

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