Elevi Rufasto - 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 .

Certain coffees force us to stop for a moment and simply enjoy the coffee and not analyze it. This coffee from Elevi Rufasto is one of those. A sweet coffee that makes you want a second cup with a high base sweetness, delicate acidity, notes of red apples and an aftertaste of toffee. If coffee were a song, it would probably have to be Chiquitita by Abba - drinkable, dreamy, forgiving.

Roasted for filter coffee

Elevi Rufasto - green coffee information

Origin: La Union, San Jose del Alto, Peru

Producers: Elevi Rufasto

Varieties: Caturra & Typica

Post-harvest process: emptied, fermented under water for 48 hours, washed

Arrived at the roastery: May 2022

Tell me more about Elevi Rufastos filter coffee

This coffee also comes to us via Falcon Coffee, like the espresso from Adan Chocan. Falcon has been working in the northern region of Peru for several years, intensifying collaboration with small producers and marketing their coffees directly. Falcon is working with Elevi Rufasto for the fifth year. Mr Rufasto has been making coffee for 20 years and runs the 2ha farm at 1800m above sea level. as a family business.

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

The coffee has a mild basic sweetness, which makes the coffee pleasantly soft. A soft texture comes from a precise harvest in which Mr. Rufasto picked ripe coffee cherries and further sorted them out in the washing channel. The short fermentation allows the basic character of this coffee to shine through: a delicate acidity, paired with light aromas such as apple or fresh strawberries, through to the aftertaste of light toffee. Do you remember Roger - a filter coffee from last year? Roger Chilcon grows coffee not far from Elevi Rufasto, the taste is also very similar.

How do we roast this coffee?

We roast the coffee as a 12.5kg batch on our 30kg Giesen roaster. We roast the coffee for 8:45 minutes with a development time of 40 seconds. 8th%. We give full throttle for up to 2 minutes before gradually reducing the gas supply. After the first crack, we turn off the gas and the coffee finishes roasting using its own energy and the thermal energy stored in the roaster.

Broth recipe

We brew the coffee in a ratio of 1:17 (e.g. 18g dosage, 300g water) at 94°. An extraction time of 2:40 minutes gave us a nice balance of delicate acidity and toffee-like aftertaste. In the Aeropress, these attributes are even more compact. Our recommendation: really great Aeropress coffee, e.g. with 12g/200ml, let it brew for 1:10 with 95° water, press until 1:40, done.