Finca El Lechero #130
- Origin Peru
- Region San Ignacio - El Huabo
- Farm Finca El Lechero
- Variety Caturra, Yellow Caturra
- Crop Year 10/2021
- Altitude 1870 masl
- Process Washed
- Net Weight 250 gram
- Flavor Profile Purple Plum, Blackcurrant, Hibiscus
- SCA Coffee Score 88/100
- Sourcing Direct Trade
- Paid for Producer 1.160 PEN/tạ (55.2kg parchment)
- FOB Price 12,1 USD/kg
- DDP Price 454.960 VND/kg
500.000 VNĐRead more
FINCA EL LECHERO
Ulises farm of 2.5 hectares was so well organized. Ulises placed 12th in the Peru Cup of Excellence in 2019.
The farm, Finca El Lechero, is located at 1870 masl, close to the village of El Huabo.
» How to understand the information coffee tag
Roasting profile
- Roast Machine Giesen W6A
- Roast Profile Extremely Light
- Roast Duration 9m58s
- Drying Phase 5m12s
- Maillard Phase 3m28s
- Development Phase 1m18s
- Development Ratio 13%
- Charge Temperature 182 Celsius
- Turning Point 68 Celsius
- Dry-end Temperature 140 Celsius
- First Crack Temperature 182 Celsius
- End Bean Temperature 190.5 Celsius
- End Air Temperature 200 Celsius
Recommendations for storage and use
– Coffee wants to rest in a cool place away from sunlight and sealed bags;
– Our coffee reaches its peak flavor four weeks after the roasting date;
– Our coffee maintains its aroma spectrum within six months of opening the bag, and the quality gradually decreases;
– Our coffee is packed with flavor-locking technology, so it can be preserved for two years from the date of production when unopened. We also recommend not using it when first opening the bag. Please open and close the bag for another three days to fully release the flavor-locking encapsulation technology;
– Our coffee will clearly show the flavor description after 03 days from when you open and close the bag for the first time.
The optimum water quality for brewing coffee
- Calcium Hardness 10 ppm CaCO3
- Magnesium Hardness 58 ppm CaCO3
- Total Alkalinity 10 ppm CaCO3
- Sodium 10 ppm CaCO3
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