Nueva Alianza Typica #4350
- Origin Peru
- Region SantaTeresa, LaConvencion, Cusco
- Farm Nueva Alianza
- Variety Typica
- Crop Year 12/2022 - 01/2023
- Altitude 1820 masl
- Process Washed
- Net Weight 250 gram
- Flavor Profile Apricot, Peach, Cherry
- SCA Coffee Score 86,75/100
- Sourcing Direct Trade
- Paid for Producer 9,92 USD/kg
500.000 VNĐAdd to cart
Dwight Aguilar Masías from Nueva Alianza
Nueva Allianza Farm is a Dwight family farm inspired by the cooperative relationship between members and the desire to create high-quality coffee lots. The growing area is located in Cusco, in La Convención, Santa Teresa district, Peru. This place reaches an altitude of 1,800 – 1,900m above sea level and is blessed by nature with a climate, sandy soil, organic matter, and an ideal ecological environment for coffee production.
- Farm Nueva Alianza
- Producer Dwight Aguilar Masías
- Size farm 8 ha
- Soil Sandy loam
- Average temperature 28°C
- Average rainfall 1300 mm/năm
- Shade coverage density 60%
- Shade trees Avocado, Pacae, Banana, Pumarosa, Lemon, Orange, Tangerine,...
- Growing conditions Terraced in the shade with a mountainside slope of 45%
» How to understand the information coffee tag
Roasting profile
- Roast Machine Giesen W6A
- Roast Profile Extremely Light
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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