Rioja - filter coffee from Peru

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

We've rarely been so unanimous in our choice of a new coffee: rich caramel meets delicate acidity and a soft texture. Emma Rioja's coffee is the definition of balance. A coffee for anyone seeking smooth, indulgent filter coffee.

Rioja - Green Coffee Information

Roasted for: all common filter methods such as: hand filter, AeroPress, French Press and Cold Brew

Origin: Huabal, Perlamayo, Peru

Producers: Emma Rioja and family

Varieties: Bourbon, Caturra

Post-harvest process: depulped, reposa, fermented without water, washed

Arrived at the roastery: February 2024

Brewing recommendation Rioja from David: Hario Switch

David used the following equipment to develop the recipe:

Water: Total hardness 3 °dH , alkalinity 1.5 °dH (more on the topic of coffee water )
Mill: Kinu M47 Classic
Dripper: Hario Switch
Filter paper: Hario V60 paper

Tell me more about the Rioja Family

The Rioja family has been growing coffee on one hectare of land for several generations. The farm is located north of Jaén at 1,900 meters above sea level, which is very high – the coffee grows more slowly, the day-night temperature differences are greater, and the sunlight is stronger. In such growing conditions, the prospects for high-quality coffee are very good, and the Rioja family focuses entirely on the highest quality, as their production volume is limited.

Why does Rioja coffee taste the way it tastes?

For several years, we have been buying coffees from the region north of Jaén. The Chirinos Espresso comes from the same region, as do the coffees from recent years from Elevi Rufasto, Roger Chilcón, and Eli Espinoza. Yes, we are particularly fond of the region and its flavor profile. Many producers work with Caturras and Bourbon varieties, fermenting the coffee minimally and drying it slowly. This consistently results in a light, sweet fruitiness, always with a soft texture and very delicate acidity.

Why did we buy this coffee?

Because we enjoy representing a coffee from a small family farm here, being able to spin the story from a one-hectare farm all the way to Switzerland, and because the coffee suits us exactly how we imagine sweet filter coffees and how we like to roast filter coffees.

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 9 minutes with a development time of 55 seconds and a slightly higher final temperature. The green coffee is very hard, so we have to roast with a lot of energy almost until the very end, so that the heat penetrates the core. We chose to roast the coffee this way so that the caramel and slightly fruity notes are beautifully balanced with the delicate acidity.

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