Peru El Lechero

Out Of Stock

Dried Apricots, Lychee, Honeysuckle

ORIGIN: Peru
REGION / FARM: El Lechero
PRODUCER / CO-OPERATIVE: Idelo Ulises Nayra
HARVEST: August 2020
VARIETAL: Caturra & Catuai
PROCESSING: Depulped, dry fermented & washed
WEIGHT: 200g
RECOMMENDED FOR: Filter & Espresso

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Out of stock

As we start exploring more of Peru, we begin uncovering gems in smaller producers like Idelo Ulises Neyra and his 2.5 hectare farm El Lechero. This coffee was sourced by Nordic Approach and their exporting part Origin Coffee Lab. They developed a quality program for producers in micro-regions such as La Coipa, Colosay & San Ignacio. These farms are typically family-run with their own micro mill and drying facilities.

Ulises grows 80% Caturra and 20% Catuai varieties at his farm. The coffees are typically mixed at harvest and goes through a dry fermentation for 24 hours after depulping. Ulises utilises parabolic dryers (similar to a greenhouse) as well as shade nets for a more controlled drying. We’ve seen the results across various origins and varietals where a controlled drying process helps to achieve a more stable and consistent result, which increases the consistency in roasting.

This program was developed to identify the high quality micro-lots or communal blends in the selected areas. Origin Coffee Lab supports the producers with quality protocols, traceability programs and most importantly premiums. These incentives are crucial to raise awareness of the attention to quality and for farmers to reinvest in their farms.

This coffee is incredibly elegant, with soft fruit characters & underlying florals. We intended to slow the roast down to accentuate the mouthfeel rather than highlighting the acidity & this resulted in a ripe/dried apricot acidity that melds seamlessly into the mid palate. El Lechero has given us a lot of excitement for the potential of Peruvian coffees in the coming years!

Brew Guide

15g of ground coffee at medium setting.
93 degrees Celsius water.

Pour ground coffee onto a pre-washed paper filter. Tap the sides of the dripper to evenly distribute the bed.

We recommend using a slow and steady stream of water when pouring!

Start the timer, pour up to 80g.
At 0:35, pour up to 150g, in a circular motion, not forgetting to wash down the high and dry grounds present at the sides of the paper filter.
At 1:05, pour up to 230g.
At 1:40, pour up to 265g.

Wait for the water to drain down, remove the dripper and enjoy your coffee.