Flower Power - Peru
Roast Profile | Light
Notes of | Jasmine, Green Apple, Sunshine
Variety | Geisha
Process | Washed
Altitude | 1950 - 2050 MASL
Las Etíopes is a 7ha farm situated in the village of El Porvenir in Jaén, Cajamarca. The farm sits at an altitude of 1900m and reaches 2050m at its peak, of the 6ha only two hectares are currently planted with Ethiopian heirloom varieties, geisha, wush wush and sidra. Simon bought the farm in 2019 and the first trees were planted in early 2020. Of the Ethiopian varieties there are around 5 lines, some of which are compact types and others taller and somewhat similar to bourbon or geisha. The geisha grown at the farm is made up of two different lines, one which is a geisha type from Ethiopia and the other is seed from Panamá, most of the production is from the Panamanian line.
This lot was fermented with a natural mosto, made from fermenting a batch of geisha in sealed tanks with a solution made from simple syrup and hops, the purpose of adding hops is for it’s natural antimicrobial properties which allow for the proliferation of yeasts rather than bacteria. The pulped coffee is then left to ferment for a period of 5 to 7 days, with pH and brix readings taken regularly in order to monitor fermentation
and yeast growth. Once the batch reaches a point where the yeast are sufficiently vigorous, the liquid is strained off and the coffee removed. This liquid is the mosto which can be used to inoculate production batches of coffee, and can be maintained somewhat like a sourdough starter with regular feedings of sugar syrup, keeping a close eye on the pH to ensure the acidity doesn’t drop too much.
Freshly picked coffee is first rinsed and floated in fresh, cold spring water which serves to both remove lower quality beans and also to clean the cherry and reduce it’s microbial load. The rinsed cherries are depulped and placed in stainless steel tanks, where they are fermented for a period of 72 hours with the mosto under the natural pressure generated from fermentation.
Once the fermentation is complete the coffee is taken out of the tank and the liquid preserved for future batches, after being refreshed with more sugar syrup. The fermented coffee is washed once in spring water and moved over to the drying beds for slow drying.
*Our coffee is freshly roasted each Monday and Thursday. Orders are dispatched on Wednesday and Friday with Royal Mail Tracked 48. Please allow 2-3 business days for your order to arrive.
*Our coffee is freshly roasted each Monday & Thursday and orders are dispatched on Wednesday and Friday with Royal Mail Tracked 48. Please allow 2-3 business days for your order to arrive.
Roast Profile
Light
Notes Of
Producer / Region
Las Etiopes
Variety
Geisha
Process
Washed
Altitude
1950 - 2050 MASL
OUR GUARANTEE
We pride ourselves on our exceptional customer service and with that our coffee quality also.
So we guarantee that if you really dont love the coffee you purchase from us, we'll help make it right!
BREW GUIDES ☕️
- Grind 14g of coffee on a medium-fine grind
- Wet the plunger then push the plunger into the end of the brewing chamber
- Place filter paper into filter chamber and rinse paper with warm water (carefully)
- Place Aeropress on your scale in the inverted position (upside down) and tare scales.
- Add ground coffee to your Aeropress.
- Using freshly boiled water straight off the boil, start a timer, add 60g of water and give a short stir.
- After 30 seconds add another 170g of water, bringing your total water up to 230g
- Leave your Aeropress to brew for 3 minutes
- At the 3 minute mark carefully attach your filter chamber with filter paper
- Hold a mug or vessel on top of your Aeropress and carefully flip over
- Gently push down to extract all the coffee from the Aeropress
- Remove and enjoy.
Chipp Tip
If you don't have scales a typical coffee scoop will give you roughly 15-17g of ground coffee.
View the full guide here.
- Grind your coffee to a medium-coarse grind
- Weigh out your coffee, we always recommend 60g coffee to 1 litre of water. For example: 400ml brew = 24g coffee
- Using fresh water, boil your kettle, fold the filter paper into your Chemex and flush with hot water to pre heat the Chemex and remove any papery taste. Discard the water
- Pour the ground coffee into the Chemex paper and gently shake to even out the coffee bed
- Start a timer then begin to bloom your coffee by pouring enough water to just cover and wet all the coffee and leave to steep for 30 seconds
- At 30 seconds begin to gradually add the rest of the water until all your water is added by 1 minute 30 seconds
- Allow the coffee to drain through the filter. If your grind is correct this should take approximately 5 minutes in total
- Pour and enjoy
Chipp Tip
If you don't have scales a typical coffee scoop will give you roughly 15-17g of ground coffee.
View the full guide here.
What you’ll need:
- Fresh coffee
- A jug / french press / or best a Cold Brew Coffee Maker
- A fine strainer or filter papers
Here’s founder Zach's personal recipe:
- 32.5g coarsely ground coffee
- Add 500ml of fresh filtered water.
- Give it a little stir
- Leave it in the fridge for 8-12 hours.
- Strain through a V60 02 or the Hario Cold Brew Coffee Maker
Dose: 18 grams
Brew time: 25-30 sec
Brew weight: 30-36 grams
This should be used a recommended start, not an absolute.
See how you get on and change your recipe to what suits you best and let us know what you find!
- Grind your coffee to a coarse grind
- Use a ratio of 60G Coffee to 1Ltr water
- In a 3 cup french press add 21g coffee (approx 3 scoops)
- Add 350ml boiling water
- Leave to brew for 4 minutes
- Use a spoon to gently stir the crust
- Leave the french press to brew and settle for a further 6 minutes.
- Add the plunger and gently press
Chipp Tip
Being patient with your French Press will make sure you have an even better coffee experience and making sure to use scales and freshly ground coffee will help elevate that cup of morning java even further!
View the full guide here.
- Grind your coffee a little coarser than table salt. You will need approx 15-17g of coffee.
- Boil your kettle with fresh water.
- Add your boiled water to the brewing chamber, just up to the fill line.
- Fill the basket with coffee, slightly mounded, and level the surface off with your finger. Brush away loose grounds on the top edge of the filter basket.
- Carefully screw the top of the brewer to the bottom not over-tightening it.
- Place the Moka pot on your stove over a medium heat ensuring the handle is not in any direct heat.
- Keep the lid open and wait for the coffee to extract into the top chamber.
- Once the coffee starts to bubble out of the inner spout and no more liquid emerges carefully take the Moka pot off the heat and run the bottom chamber under a cold tap to stop any further extraction.
- Pour and enjoy.
Chipp Tip
If you don't have scales a typical coffee scoop will give you roughly 15-17g of ground coffee.
