This lot offers everything we expect from our Juicy Session: a refreshing, sweet and juicy cup with notes of chocolate and fruits, similar to golden apple. A sweet toffee aftertaste and a crisp acidity. Enjoyable at any time of the day, performing perfectly both as an espresso or filter.
This coffee comes from an incredible location in the Monobamba valley in the province of Jauja. The name Monobamba is derived from two Quechua words: the first one is ‘Munay’, which as a noun would be translated into ‘wanting’, ‘appealing’ or ‘desiring’ and ‘Bamba’ which means ‘extensive plain’: Monobamba, in other words, means ‘Plain of desire’. And both the landscapes and the coffee is grown here do justice to this name.
The ecosystem in Monobamba is often referred to as ‘Ceja de Selva’ or the Eyebrow of the Forest, where the high jungle of the Amazon transitions into the Andes. Most of the farms are located between 1800-2000 meters, but you’ll find some plots where coffee is grown at the staggering altitudes of 2200 meters above sea level. That makes this location a unique place in Central Peru, bringing deep, sweet and complex flavours to the coffee beans that are grown here.
The relation that Cultivar, the importer of this coffee, has with the communities in the Monobamba valley started back at the end of 2016, and the beginning of 2017. Back then, Lisanne, CEO of Cultivar, started a quality project to raise cup scores and profiles through improved post-harvest techniques. When tasting the first samples, the enormous potential of this group of growers and their farms became evident. Delvis and Rosa and their families knew there was potential, but back then in 2017, they were just recovering from the Roya attacks of 2012-2013, which devastated most of the farms. It took everyone a couple of years to replant and reinvest in their farm and gain new courage and a vision: focusing on growing the best coffee possible. And over the past few years, they have been harvesting an increasing amount of delicious coffees.
Since this season, Dula Julcarima joined the Cultivar team as the quality coordinator in Central Peru. She was one of the first Q graders in Peru back in 2010. She comes from the Monobamba region and knows all about producing specialty coffee in altitudes. Together with her family members and neighbours, she is experimenting with extended fermentation, producing some of the sweetest but clean coffees the Cultivar team ever tasted.
Process
Selective harvest of ripe coffee cherries. Depulped with an average of 18+ hours of fermentation in cement tanks. Washed with clean water and dried on elevated drying beds.
We offer you these guidelines so that you have a guide when preparing your recipe, but you must take into account the method you are using, the grinding, the water, the temperature, etc.
Our method: V60
Our grinder: EK43
Our water: Osmotized, 93ppm
We use 15 gr of medium ground coffee and 260 gr of water at a temperature of 96ºC. We pour the water in 2 times. One of 50 gr, we wait 30 seconds and then pour the rest of the water until it reaches 260 grams. The total infusion time should be between 2 and a half and 3 minutes.
