Peru Finca Jiminez Special Reserve Box
5 x 30 GRAMS OF COFFEE
LOT 1 YEAST INOCULATED
/ Black Plum, Apple, Pear, Walnut
/ Yeast Inoculated 44 Hours Dry Fermentation
/ 84.5
LOT 2 YEAST INOCULATED
/ Red Apple, Bergamot, Mandarin, Baker’s Chocolate
/ Yeast Inoculated 44 Hours Wet Fermentation
/ 85.5
LOT 3 LACTIC DOUBLE FERMENTATION
/ Caramel, Pineapple, Black Tea, Raspberry
/ 48 Hours Dry, 42 Hours Wet Lactic Double Fermentation
/ 85.5
LOT 4 NATURAL ANAEROBIC
/ Strawberry, Grape, Pinot Noir, Lavender
/ 144 Hours Natural Anaerobic
/ 87.5
CONTROL LOT
/ Lemongrass, Toffee, Cocoa Nibs, Peach Tea
/ 36 Hours Wet Fermentation
/ 82
ROASTING / Roasted to Order
PRODUCER / Lisandro & Gladis Jiminez
REGION / San Ignacio, Cajamarca, Peru
ALTITUDE / 1800 MASL
SUGESTED MANUAL BREW RECIPE
BREW DEVICE / HARIO V60
WATER TEMPERATURE / 96C
DOSE / 15G
WATER VOLUME / 250G
BREW TIME / 2:30 – 3:00 MINUTES
BLOOMING TIME / 45 SECONDS
WATER / SOFT FILTERED WATER
Producer Info
Zest continued our Peruvian projects this year, working with Faical Coffee, third generation farmer’s Lizindro & Gladis Jiminez and their son Fernando.
This trip took our own Darren Stinson and Manny Abela onto the Jiminez’s farm located in San Ignacio, Cajamarca, Peru. Here, the team experimented with different post-harvesting processes on the Caturra varietal to demonstrate and showcase the impact of processing on the final cup.
$62.50
Out of stock