El Colibrí – Espresso from Peru

This coffee is unfortunately sold out, but we plan to have it back with the next harvest .

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

El Colibrí - Coffee Info

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: depulped, fermented, washed

Tell me more about El Colibrí

Ylder is president of the young Norcafe Peru cooperative in Jaén. In 2015, he founded the cooperative with the idea of ​​getting young people interested in coffee growing. He looked for partners and found 100 like-minded families. In the years that followed, more and more young people with good education came back from the city to the countryside, where they see coffee production as a future prospect. It is worthwhile for them because they can target new, certified and specialty markets. Ylder continues to run his 1.5ha small finca and relies entirely on the specialty menu. He experiments with various post-harvest processes and wants to make his finca 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 simple. And yet so difficult. Ylder picked the cherries in a small team with whom he has worked for a long time, immediately pulped them and fermented them for 30 hours without water. Fermenting pulped cherries without water results in a slightly more intense fermentation than if the coffee were left 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 include several different coffees from the same partner (Cooperativa Norcafe) in our range. We have a cooperative lot from Norcafe, the filter coffee Cerro Azul and now for the second time the El Colibrí. This gives us and you an impression of a small region and how diverse and profound coffee can taste.

brewing recipe

Here we find a brewing ratio of 1:2.1 in 30-32 seconds very tasty - although the coffee has a noticeable 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 and sour, white wine-like opening.

How do we roast this coffee?

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