Intensely sweet and creamy, this coffee resembles melted milk chocolate. A touch of red apple and fresh peaches add balance and a well-rounded finish.
El Cedro is a small, family-operated coffee farm located in the village of Bomboca, Peru. Situated within the Colasay district of Jaen province, this picturesque farm spans 1 hectare and sits at an altitude of 1,800 meters above sea level. The farm cultivates 200 trees of the local Bourbon variety and 1,000 trees of Catuai, renowned for their exceptional flavours. This lot has been washed and a 22-hour dry fermentation, followed by a careful drying process on beds and patios for 15-20 days; El Cedro ensures the production of high-quality coffee. With organic certifications in place, this farm represents the region's untapped potential, leaving us eager to explore its forthcoming coffee offerings.
- Region: El Cedro
- Farm/Mill: Jaen, Colasay
- Variety: Catuai, Bourbon
- Process: Washed
- Altitude: 1800masl
- Harvest: June 2022
- ESPRESSO RECIPE
- Dose: 17.5g
Time: 29 - 32 secs
Yield: 34g
FILTER RECIPE - Suggested method: Kalita Two Cup
Dose: 32g
Water: 500ml/ 95°C
Time: 3 mins
We roast our beans to suit any brew method. To find the method that suits your kit, check out our Brew Guides.
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The farm has a 'Beneficio' - a small coffee processing plant with a mechanical pulper and a fermentation tank where Eyner processes the coffee. Colasay is an area previously underdeveloped for coffee production, but there has been a lot of investment in recent years because of its untapped potential. We're very excited to taste more coffee from this region in the future!