Cerro Azul - filter coffee from Peru

We only send our filter coffees to Germany in small batches from our Basel roastery in order to deliver the freshest possible coffee to you. So it can always happen that a filter coffee is “sold out” . The fresh delivery always arrives at the beginning of the week at the latest and can then be ordered again .

Ten families from the Norcafe cooperative created this farm blend, which convinced us not only in terms of taste but also in its approach. For us, the focus of this coffee is on the heavy body. To us, the coffee tastes like mirabelle plums, with a chocolaty base tone, a clear, mild acidity and a velvety texture.

Cerro Azul - coffee information, organically produced

Roasted for: all common filter methods

Origin: Lonya Grande, Amazonas, Peru

Producers: 10 families, Norcafe cooperative

Varieties: Bourbon, Caturra, Catuaí, Típica, Villa Sarchí

Post-harvest process: Reposa in cherries for 12h, pulped, washed

Further information: arrived at the roastery: May 2022.

Tell me more about Cerro Azul filter coffee

Cerro Azul is the second microlot that we purchased through the young Norcafe cooperative in Jaén, Peru. This is the third year we have been working with Norcafe. We started with a cooperative blend for a gastro mix, then El Colibrí (espresso) was added, now this filter coffee. It is a micro lot produced organically by 10 selected families in the Lonya Grande district, south of Jaén. Sonia, who is responsible for quality at Norcafe, visited the small fincas and implemented the drying methods together with the families. In spring 2022, Sonia was with us in Basel and we were able to taste the coffee together. “Yes, exactly, that’s how it should taste,” she said.

Why does the coffee taste good? the way it tastes?

The coffee cherries were sorted again by hand before they rested in the cherry for 12 hours - a reposa . According to Sonia, this short break mainly served to make the coffee a little more uniform before pulping, since it is a blend of 10 different families. After depulping, the coffee was washed, fermented under water and immediately dried. In this respect, it is a classic processing method that is anchored in the region. The high level of ripeness of the cherries results in a soft texture and basic sweetness. You don't feel any fermentation notes here, but rather the taste that comes from these farms and the handcraft. A slightly fruity coffee that reminds us of stone fruits such as mirabelle plums. The focus of this coffee is on the heavy body, which is present even with a light roast.

Why did we buy this coffee?

First because we wanted to make a filter coffee with a coffee from Norcafe. And then because the coffee proves how delicious coffee results from precise craftsmanship. A lot of things really have to be right so that different producers in different locations work, ferment and dry individually in exactly the same way, and the coffee tastes homogeneous in the end. The coffee is proof of a job that only works if everyone involved is well informed, trained and works precisely.

How do we roast this coffee?

We roast the coffee as a 15kg batch on our 30kg Giesen roaster. We roast the coffee for 8:15 minutes with a development time of 52 seconds. 10.5%. It's fun to roast the coffee because it responds very well to the commands - add more or less gas. We let the coffee rattle into the first crack with just a little slowing down before we take it out at about 2/3 of the cracking stage, finish cracking it in the cooling drum and let it cool.

Broth recipe

We brew the coffee in a ratio of 1:16 (e.g. 18g dosage, 290g water) at 94° and a slightly finer grind than usual for V60. We do the blooming with 50g for 40 seconds, then increase to 170g, top up to 300g at 1:10 so that the water is poured in at 1:40. We're aiming for a brewing time of 2:50 minutes for the V60, which further emphasizes the heavy body. If you like body-focused filter coffees, you can do everything right with the Aeropress. For more delicate aromas, we recommend the V60 or Kalita.