Peru - Lenin Jaramillo - natural process - SINGLE ORIGIN
Peru - Lenin Jaramillo
San Ignacio - natural
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Lennin Jaramillo’s coffee farm sits 1360 meters above sea level in San Ignacio, Peru—one of thirteen provinces that make up the Cajamarca region, a lush, mountainous area in Peru’s northern highlands where coffee farming is an important economic driver and supports the livelihoods of thousands.
Cajamarca’s coffee industry, like the rest of Peru, is dependent on numerous smallholders. That is why you find many farms between 2 and 3 hectares of land. Large estates are rare. On the farm, you find small pulpers and several home-built parabolic dryers. In some cases, farmers dry parchment alongside the road.
High-yield varieties like Catimor, Catuai, and Mundo Novo are popular among growers. Besides these sturdier varieties, you will find others like Bourbon, Typica (which locals call ‘National’), and Caturra.
Coffee Profile
Producer: Lenin Jaramillo
Region: San Ignacio, Cajamarca, Peru
Altitude: 1360 masl
Harvest: May - Sept
Varieties: Catimor, Mundo Nuovo, Caturra, Typica
Processing: Natural
Tasting
Evenly balanced with a smooth medium body. Cream, passionfruit, pineapple . Lingering sweet toffee.
Brewing Suggestions -
please feel free to experiment
Pour Over Recipe: (credit: Tetsu Kasuya)
Grind size: Coarse
Water Temp: 89 - 92 degrees Celsius
Ratio: 20g for 300 / 1:15
Brew time: 3min 30s
- Rinse filter & pre-heat pour over vessel of your choice.
- Pour in 20g of coarse-ground coffee
- Add 60g of water per pour 5 times, waiting 45s between each pour. This results in a total brew of 300g.
- Control the balance of the coffee by modifying the 1st and 2nd pours. For a sweeter brew, make a smaller first pour (e.g. 50g). For more acidity, a larger one will do the trick.
- Use either less or more water for the second pour to compensate for the difference (if any) in the first one.
- The 3rd, 4th and 5th pours can be tweaked to 2 larger 90g pours for a weaker brew, or into 4 smaller 45g pours for a stronger one.
Espresso Recipe:
Peak Brewing: 7 – 35 days post roast date
Brewing Ratio: 44% (1:2.25) i.e. 20g dose = 45g extraction yield
Extraction Time: 28– 32 seconds
Temperature: 93 degrees Celsius