Espresso Peru Laguna de los Cóndores

Farmers in the province
from Luya, Peru, are proud
of their heritage as inhabitants
from the mountains, living so
high in the mountains how they fly
the condors They talk about their
ancestors, the Chillaos, as
people who were strengthened
and "indomitable" for their lives
among the clouds in the heights
Andes.

According to legend, the Chillaos
were the first to cultivate
coffee at such high altitudes and
in discovering the incredible
quality that could be achieved
such heights. The members of
the cooperative sees coffee as
his heritage: a source of
energy, strength and courage to
their ancestors, and a part
integral of social life,
cultural and economic for
member farmers.

The cooperative focuses on
improve quality of life and
income of its members.
They offer various projects
aimed at improving health
of the soil, increase the quality
of coffee and promoting lives
healthy and happy for their
members. This lot in
particular, produced by
women farmers, results in
a coffee steeped in heritage
with an excellent and versatile cup profile

The modern inhabitants of
environment between clouds
Andes, from the Cooperative
Laguna de los Coffee Farm
Condors grow coffee in
many of the peaks where
ancestors have worked for
centuries. After selecting
hand your cherries in the
steep and often stepped
hillsides, farmers
They process their cherries in their
own farms. They use
manual shellers for
shell the cherries and then
They ferment them for 36 to 48
hours, depending on the
room temperature. After
wash to remove mucilage
remaining, the cherries are placed
in the sun to dry in small
patios.

When it comes to replicating the recipe, there are different variables that can interfere with the final result of your cup, such as the roasting date, conservation of the beans, environment, water, state of the machinery, etc. It is important to keep in mind that all these factors can influence and you may have to make small adjustments when replicating this recipe.

Recipe:
17 gr dry
36 gr in liquid
30 seconds

Machine: Sage Barista Pro
Grinding number: 11
Grinding time: 13
Recommended mineral water: Bezoya
TDS and extraction percentage: 10.37/22.88%

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