El Colibrí - Espresso from Peru

A smooth, light roasted espresso. Notes of raisins, grapes and white chocolate. The texture is soft, the acidity is stimulating and well integrated. A micro lot from Norcafé, our partners in Peru.

El Colibrí - coffee information

Roasted for: espresso, cappuccino, café crème

Preparation: in the portafilter machine, as a lungo in the fully automatic machine and in the mocha pot

Origin: Peru, Cajamarca, San Ignacio

Producer: Ylder Lenon Herrera Heredia

Varieties: Caturra, Costa Rica 95

Post-harvest process: pulped, fermented, washed

Tell me more about El Colibrí

Ylder is president of the still young cooperative Norcafe Peru in Jaen. He founded the cooperative in 2015 with the idea of ​​inspiring young people to grow coffee. He looked for partners and found like-minded people in 100 families. In the following years, more and more young people with good education came from the city back to the countryside, where they see coffee production as a future prospect. It's worth it for them because they can target new, certified and specialty markets. Ylder continues to operate his small 1.5ha finca and relies heavily on the specialty menu. He is experimenting with various post-harvest processes and would like to turn his finca into a model farm for the cooperative members.

Why does coffee taste the way it does?

That's what we wanted to know from him too - "Precision, precision, precision." So easy. And yet so difficult. Ylder picked the cherries with a small team he has been working with for a long time, then immediately depulped them and fermented them for 30 hours without water. When fermenting depulped cherries without water, the fermentation is slightly more intense than if the coffee were in water. And you can taste it - the sweet, ripe citrus notes are probably supported by the fermentation. The juicy acidity results from the growing conditions. Ylder's farm is very high and it is cool, the coffee grows slowly. There is always this dark berry note that reminds us of juniper berries.

Why did we buy this coffee?

Because it's fun to stock several different coffees from the same partner (Cooperativa Norcafe). We have a co-op lot from Norcafe, Cerro Azul filter coffee and now for the second time El Colibrí. This gives us and you an impression of a small region and how different and profound coffee can taste.

Broth recipe

Here we find a brewing ratio of 1:2.1 in 30-32 seconds very tasty - although the coffee has a clear acidity, this brewing ratio is fun because the coffee is also very sweet. The close brewing ratio also makes the texture very velvety. The juniper/dark berry note follows the sweet-sour, white wine-like opening.

How do we roast this coffee?

Keeping a long story short. 11:20 min, development of 13.5% with a slightly higher final temperature than, for example, the Boa Vista. We take away energy early on when roasting (first adjustment up to 2:30 minutes), then gradually reduce the temperature, give significantly less energy as soon as the first crack / development time starts and keep some base gas until the end. The coffee almost roasts itself - El Colibrí is a small lot, the density is uniform and the beans are well sorted. It's a dream to roast this coffee.