La Salina | Peru | Explorer Series
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La Salina brings big sweetness to the cup with brown sugar, red grape and toffee. A perfectly balanced coffee for black coffee drinkers or milk coffee drinkers who love a double shot.
Description
Last year our Explorer Series offering from Peru was one of the most talked about coffees for the year – a true crowd favourite. For months after the coffee ran out, I had subscribers emailing asking if there was any more left. As a result, it was super exciting to see samples from the Cajamarca region of Peru back on the cupping table.
Tomas Ramirez owns La Salina – a 1.5 hectare farm with rich clay soil sitting at 2000masl. While the farm is relatively young, the results in the cup are already exciting. Coffees are picked ripe and de-pulped throughout the night, before a 25-hour dry fermentation. The coffee is then washed three times before being dried for about 25 days.
This one's sure to be another crowd favourite for black and milk coffee drinkers alike.
Tasting Notes & Roasting Info
Brown Sugar | Red Grape | Toffee
Produced by: Tomas Ramirez
Variety: Caturra
Altitude: 2000masl
Processing: Washed
Roasting: 20% Development Ratio (Espresso) 15% Development Ratio (Filter)
Espresso Recipe:
20g in 50g out in 26-28 seconds.
Filter Recipe:
20g in 320g out in 2min 00-30 seconds
Coffee is roasted fresh and shipped too fresh to drink. It should arrive just as it's ready to be brewed! Coffee is best consumed between 7-30 days after the roast date on the bag.
Shipping Information
Subsidised Shipping throughout Australia
Most orders shipping next business day
Typical Transit 2-7 Business days
Less than 1kg - $7.95
1kg+ - $11.95
Orders over $120 shipped free.
Need it faster? Ship it Express for the cost of an Espresso! (+$3)
