César - Filter Coffee from Peru
César - Green Coffee Info
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Taste: |
Grape, Cranberry, Cherry |
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Origin of beans: |
Palomar, Chanchamayo, Peru |
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Producer: |
César Marin, Chacra d´Dago |
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Varieties: |
Catigua |
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Post-harvest process: |
5 days fermentation in glass tanks, then dried in the cherry on drying beds |
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Cultivation philosophy: |
This coffee was produced according to biodynamic principles with a strong focus on soil health. |
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All our coffees are sold as whole bean. |
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How we brew this coffee
Our David developed and optimized the recipe with the following equipment:
Water: Total hardness 3°dH, alkalinity 1.5°dH
Grinder: Kinu M47 Classic
Dripper: Plastic V60
Filter paper: Hario V60 Paper
Kettle: Brewista Artisan
Why does the coffee taste the way it tastes?
César is a coffee producer and active in the Slow Food scene. There he meets food producers and connoisseurs who, like him, are passionate about details and always try new things. He got the inspiration for the fermentation method of this coffee from the wine industry. In drop-shaped glass tanks, he ferments the coffee cherries for five days before drying them in thin layers on drying beds in partial shade. Due to the rounded shape of the tanks, César achieves more uniformity in his long fermentations. The extended fermentation gives the coffee a dark, chocolatey base and a very soft texture. In addition, we taste fruity notes of grapes, cranberries and cassis.
Why did we buy César's coffee?
César Marin is a busy man. He now manages the family farm Chacra d'Dago, where not only green coffee is produced, but also a lot of roasted coffee for the Peruvian market. In spring 2025, Philipp visited Chacra d'Dago. The Marin family has created a special place over the last three decades, where coffee is grown in an agroforestry system and soil health is at the forefront. César's father Dago started biological production in the late 1990s and later switched to biodynamic farming. The farm is brimming with life: The team only fertilizes with compost they make themselves, they test resistant varieties in the tree nursery, and they share their now extensive coffee knowledge with associated producers and visitors in the training rooms.
How do we roast this coffee?
We roast the coffee in 8:30 minutes. With a development time of 45 seconds (8.6%) and a shorter roast, we emphasize what is inherent in the coffee: a lot of fruit and delicate, floral aromas. Since the coffee needs a lot of energy, we give 70% energy at the start for a short roast and finish the roast at 50%.
Guaranteed origin
We know exactly where our coffee comes from and when and where it was roasted.
Personal advice
We are here to help you with any questions or problems.
Fast shipping
Delivery from Germany or Switzerland
Free shipping in DE from €75
