GourmetCoffee Specialty - Peru T. Sachez 250g

Altitude: 1200-2100 m above sea level
Processing method: Natural
Region: Cajamarca
Variety: Catuai
Farm: Huabal
Owner: Edilberto Torres Sanchez
Package: 250g
Roastery: Beansmith's

What is GourmetCoffee Specialty?

It's a real selection of coffee, carefully selected and roasted for us by Beansmith's, a selective roaster. There are many definitions, one of the more specific ones from the SCA (Select Coffee Association) states that they are coffees that score at least 80 out of 100 in a professional evaluation and have no accurately mentioned defects in taste. You'll also find 100% transparency (farms, importer, roaster and retailer) with our select coffees.

What's different about our selection coffees?

Don't expect a distinct bitterness in the coffee, as they are roasted lighter than regular coffees. As a rule, you will find more fruity flavours in them. All of our coffees are primarily intended for home brewing like filter coffee, but that doesn't mean they can't be interesting in a mocha pot.

What attracted us to this coffee?

Immerse yourself in a daily ritual with our chocolate-toned coffee, sourced from an unconventional country for fine coffee. And what's better than indulging in this coffee on a Sunday afternoon at grandma's house, where warm cake and family comfort combine. :-)

Preparation tip

We don't write down the exact grinding coarseness because every grinder has it differently, but you can try grinding it so that you get about what we get below. But it's really one of many different cases. It's just kind of a jumping off point.

Drip 18g (60ml bloom), 250ml total in 3min

Information from the importer

Edilberto Torres Sanchez is a second generation coffee grower from San Antonio, Huabal. He grows catuai and castillo on his farm at 1600m above sea level. He has been processing coffee mainly in a subsistence method for 3-4 years. The ripe cherries are dried for 25 to 30 days on peat beds.

Huabal in the province of Cajamarca in Jaén is one of the strongest areas in terms of members and quality. With an altitude of 1200-2100 m above sea level and producers mostly above 1800 m above sea level, it has enormous potential, although the infrastructure prevents its full exploitation. The most vulnerable producers are those who are not associated - i.e. those who are not members of a cooperative, association or organization - and they represent 75% of producers in northern Peru. Many producers in Huabal have restored their farms using catimoras. The more recent planting of caturra, bourbon and catuai offers the hope of higher yields and better quality. Huabal is spread over several mountain ranges where climatic conditions and soil can vary greatly: some areas have humid and wet conditions and red, African soil, others are dry and hot. All this contributes to varied and delicious cup profiles and some very complex coffees.

A little about Peru

In Peru, coffee growers are sensitive to market changes and often lack the training and motivation to produce higher quality due to the lack ofthe daddy of premium rewards. That's why we decided to change the way we buy coffee and work directly with growers in Peru. This will allow us to control and improve quality and ensure financial transparency. This way we can pay higher prices for coffee and ensure fair rewards for the growers.