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GourmetCoffee Specialty Peru Monterverde 250g
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€13.90
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A washed coffee with a clean and balanced profile that highlights notes of cherry, red orange and chocolate. The subtle acidity and sweetness make this coffee a great choice for filtered methods.
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Recommended preparation
Filter
Coffee processing
Washed
Acidity
middle
Roasting degree
light
Coffee Tree
100% Arabica
Roasting date
2025-10-16
GourmetKava
Altitude: 1400 - 2000 m above sea level.
Vituya, Chiliquin, Amazonas Province
Variety: Bourbon, Catuai, Caturra, Typica
Farm: Comité Vituya Monteverde
Roastery: Beansmith
Processing: washed
Cupping score: 86,5
Taste: cherry, red orange, chocolate
What is Gourmet Coffee Specialty?
It's a select coffee that we've carefully chosen and Beansmith Roastery has roasted for us. There are many definitions, the SCA (Select Coffee Association) specifically states that it is a coffee that scores at least 80 out of 100 in a professional evaluation, and contains no significant defects in taste. You will also always 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.
Preparation tip
We don't write down the exact coarseness of the grind, as every grinder has it differently, but you can try grinding to 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 2:30min
Information from the farmer
Peru is a major producer of high quality coffee, especially organic Arabica, and is the world's largest exporter of this coffee. Coffee cultivation began in the country in the 18th century, but exports only developed in the late 19th century when Peru began supplying the European market after the coffee rust caused by the Indonesian coffee shortage. Between the world wars, land was redistributed to local farmers, leading to the development of coffee production.
The most common processing method is the fully washed process, where the coffee cherries are first pulped, then fermented and dried in the sun on raised beds or in drying sheds. Recently, drying greenhouses and parabolic beds have also become widespread. After drying, the coffee is sold in parchment form to cooperatives or to middlemen if the farmers are not members of cooperatives.
Due to the isolation and small size of the farms, farmers need either middlemen or cooperatives to reach the market. Cooperative membership provides protection from exploitation and better income, but only 15-25% of farmers are members of cooperatives.
EAN: 8594206184111
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