Peru Coffee | Yanesha Cooperative G1 Washed | How to Drink Peruvian Coffee?

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Peru Cepro Yanesha G1 Washed

Yanesha Cooperative G1 Washed

Flavor Description:

Herbal plants, chocolate, hazelnut, cream, caramel sweetness, citrus acidity

Country:

Peru

Region:

Villa Rica, Oxapampa

Altitude:

1200-1800 meters

Processing Method:

Washed

Grade:

G1

Variety:

Arabica

Peru is predominantly composed of small-scale farmers, with each farmer owning less than two hectares of land. Each hectare produces approximately 3000 pounds of coffee. Organic cultivation has a very long and quite common history in Peru, mainly because farmers here lack opportunities or capital to invest in chemical fertilizers, pesticides, and herbicides. However, in recent years due to climate change, coffee leaf rust has spread successively in various countries. Because of organic cultivation, this has also caused significant reduction in Peru's coffee production.

Peruvian coffee is shade-grown in high-altitude areas, primarily with Arabica varieties. Under the slow maturation process, the beans here have higher density and quite diverse flavor profiles.

The location of Cepro Yanesha Cooperative, Villa Rica, administratively belongs to Oxapampa Province. Geographically situated between Oxapampa Province and the renowned Chanchamayo producing region, it lies in the highland area east of the central section of the Andes, the highest mountain range in the Americas, featuring large ecological forest areas.

Its coffee cultivation area is situated in the high-altitude zone of 1200-1800 meters, with rich flora and fauna and cool temperatures.

Cepro Yanesha Cooperative was established with small-scale farmers from the mountainous areas around Villa Rica as partners, providing professional technical assistance and training, implementing selective picking, harvesting only mature red cherries, and regularly holding seminars in collaborating farming communities. Through education and implementation of various policies, they aim to improve farmers' economic conditions while respecting human rights and being environmentally friendly.

FrontStreet Coffee Roasting Recommendations:

Peruvian beans are relatively hard and suitable for medium to dark roasting. Use medium heat for roasting, with 20% airflow when adding beans. Increase heat to accelerate cracking at the color change point, while opening airflow to 50%. At first crack, set airflow to 80%. Adjust heat based on ROR conditions. It's recommended to finish roasting 15-20°C after first crack development. If you want a smoother mouthfeel, you can turn off the heat 2-3°C before reaching the final temperature and let it coast to the finish.

Pour-Over Technique Recommendations:

V60 dripper, medium-fine grind, water-to-coffee ratio 1:16, water temperature 87-89°C

Other Brewing Recommendations:

French Press: medium grind, water-to-coffee ratio 1:15, water temperature 86-88°C

Siphon: medium-fine grind, water-to-coffee ratio 1:15, water temperature 86-88°C

FrontStreet Coffee: A roastery in Guangzhou with a small shop but diverse bean varieties, where you can find both famous and lesser-known beans. They also provide online shop services. https://shop104210103.taobao.com

Important Notice :

前街咖啡 FrontStreet Coffee has moved to new addredd:

FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473