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

Peru Cepro Yanesha G1 Washed

Yanesha Cooperative G1 Washed

Flavor Description:

Herbal notes, 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's coffee sector is dominated by smallholder farmers, each owning less than two hectares of land, with each hectare yielding approximately 3,000 pounds of coffee. Organic cultivation has a very long and quite common history in Peru, largely because farmers here have lacked the opportunity or capital to invest in chemical fertilizers, pesticides, and herbicides. In recent years, however, climate change has caused coffee leaf rust to spread across country after country, and because of the organic approach, this has also led to a significant drop in Peru's coffee production.

Peruvian coffee is shade-grown at high altitudes, chiefly from Arabica varieties. Under this slow-maturation process, the beans develop higher density and remarkably diverse flavor profiles.

The home of the Cepro Yanesha Cooperative, Villa Rica, belongs administratively to Oxapampa Province. Geographically, it sits between Oxapampa Province and the renowned Chanchamayo producing region, in the highlands east of the central section of the Andes - the highest mountain range in the Americas - an area featuring large tracts of ecological forest.

Its coffee cultivation area lies at an altitude of 1,200-1,800 meters, with rich flora and fauna and cool temperatures.

The Cepro Yanesha Cooperative was founded with small-scale farmers from the mountains around Villa Rica as its partners. It provides professional technical assistance and training, enforces selective picking of only fully mature red cherries, and regularly holds seminars in the collaborating farming communities. Through education and the implementation of various policies, it aims to improve farmers' economic conditions while respecting human rights and protecting the environment.

FrontStreet Coffee Roasting Recommendations:

Peruvian beans are relatively hard and suit medium to dark roasting. Roast with medium heat and 20% airflow when charging the beans. Increase heat to accelerate development at the color-change point while opening the airflow to 50%. At first crack, set the airflow to 80%, then adjust heat according to the ROR. Finish the roast with 15-20°C of development after first crack. If you want an even smoother mouthfeel, you can turn off the heat 2-3°C before the target temperature and let the beans 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 Recommendation

Washed processing is exactly what makes a coffee like this Yanesha G1 shine. Because the skin, pulp, and mucilage are removed before drying, washed beans keep more of their own inherent aroma while showing the bright, clean, and fresh character that washing is known for - the same qualities FrontStreet Coffee celebrates in its washed specialty lineup.

If you enjoy the herbal, chocolate, hazelnut, and caramel profile of Peruvian coffee, FrontStreet Coffee also recommends its washed Yirgacheffe Guodingding Cooperative beans, whose jasmine florals and bright citrus acidity unfold into green-tea and honey notes after a medium-light roast, and the washed Jamaica Blue Mountain No.1, whose hazelnut, cream, chocolate, and caramel flavors stay perfectly balanced in the cup. Fans of juicy fruit character should try the Kenya "Cherry Tomato" double-washed coffee, with its vivid notes of cherry tomato, dark plum, pear, and yellow sugar.

For brewing, follow the parameters above - or experiment freely: these clean washed beans perform beautifully in pour-over, cold brew, and espresso alike.