Peru Childhood

From $22.00

CITRUS
CARAMEL
BROWN SUGAR

Roasted type: Medium Roasted

Process: Washed

Origin: Peru

Region: Various

Varietal: Bourbon, Catimor, Caturra, Typica

Best Tasting period: 3-month period after roasted

Light

Cinnamon

Half-City

Medium

Full-City

Dark

Contains more origin, varietal, processing flavour

Contains more roasting flavour

Light

Cinnamon

Half-City

Medium

Full-City

Dark

Contains more origin, varietal, processing flavour

 

 

Contains more roasting flavour

Peru is the largest exporter of organic Arabica coffee globally. With extremely high altitudes and fertile soils, the country’s smallholder farmers also produce some stunning specialty coffees. The warm days and cool nights from their farms' locations at 1,200 to 1,600 meters above sea level, create ideal conditions for growing dense, sweet beans.

Though coffee arrived in Peru in the 1700s, very little coffee was exported until the late 1800s. Until that point, most coffee produced in Peru was consumed locally. When coffee leaf rust hit Indonesia in the late 1800s, a country central to European coffee imports at the time, Europeans began searching elsewhere for their fix. Peru was a perfect option.

Between the late 1800s and the first World War, European interests invested significant resources into coffee production in Peru. However, with the advent of the two World Wars, England and other European powers became weakened and took a less colonialist perspective. When the British and other European land owners left, their land was purchased by the government and redistributed to locals. The Peruvian government repurchased the 2 million hectares previously granted to England and distributed the lands to thousands of local farmers. Many of these farmers later grew coffee on the lands they received.

Today, Peruvian coffee growers are overwhelmingly small scale. Farmers in Peru usually process their coffee on their own farms. Most coffee is Fully washed. Cherry is usually pulped, fermented and dried in the sun on raised beds or drying sheds. Drying greenhouses and parabolic beds are becoming more common as farmers pivot towards specialty markets.

Pour Over Brew Guide

Coffee Dose 20 grams
Grind size Commandante MK4 25 clicks
Water volume 300 grams
Temperature 90-92 celsius
Bloom 40 grams (25-30 seconds)
Total brewing time 2 minutes ±10 seconds
Pours 5 pours (40g, 90g, 60g, 60g, 50g)

Storage Method

Please store in a cool and dry place, tightly sealed, and avoid direct sunlight.

Shipping Policy

All orders are processed within 3 to 5 business days (excluding weekends and holidays) after receiving your order confirmation email. You will receive another notification when your order has shipped.

You can skip the shipping fees with free local pickup at Milton Market or Genki Mart in Brisbane City on Sundays. After placing your order and selecting local pickup at checkout, we will send you an email when your order is ready along with instructions.

Our in-store pickup hours are

Milton Market: 6 am – 12pm on the 1st & 3rd Sunday of the month

Genki Mart: 10 am – 3 pm on the 2nd & last Sunday of the month

Please have your order confirmation email with you when you come.

What is a washed coffee?

Firstly, the fruit skin is removed, and soak the beans in a water tank for 16-36 hours of fermentation. After washing away the mucilage (the sticky layer on the coffee), let the beans dry for 1-3 weeks until moisture comes down to 12%. After hulling (breaking the shell), the green beans inside then can be roasted and brewed. 

Normally, washed coffees offer a clean, refreshing taste with vibrant acidity providing a clear and pure flavor profile.

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