MAMAM - Peru Juver Santacruz Washed Filter 250 g

Whole-bean specialty coffee from Peru, roasted by MAMAM roasting brand. Light roast, perfect for filter coffee machines, drippers, Chemex, AeroPress, French Press, and other pour-over brewing methods. The flavour of the brew resembles orange flowers, mango and melon.

Origin: Peru

Region: Cajamarca

Farm: Juver Santacruz

Variety: Red & Yellow Caturra, Bourbon

Processing: Washed

Altitude: 2000 m a.s.l.

Cupping score: 89 / 100 

ABOUT THE FARM

Two brothers are the protagonists of this lot: Jesus and Lizandro Llatas Santacruz. They live in Queromarca, a small town in the Callayuc district, province of Cutervo and Cajamarca region. Callayuc has all the conditions to grow fantastic coffee: fertile soils, altitude that range from 1600 to 2000 masl, good cup varieties (mainly red and yellow Caturra, but also bourbon, Typica) but it is more and more affected by droughts. So farmers have had to adjust to the conditions and as a consequence the use of water is limited. On top of that, they have been fermenting their coffees into closed environments (often thick plasticbags under shade) to allow yeasts to form and add a distinctive fruity profile to their cups. Of course they supervise the levels of fermentation to avoid defects.

The story of the Santacruz brothers fits within many farmers in Peru as they used to sell their entire crops to local buyers that would arrive at their farm door and take the bags away at a cheap price. Now they deliver their coffee to Cultivar, where after through quality control they receive a much higher price for it. This gap in price is a great help in their income that they complement with growing cattle. Cajamarca is very well known for its cattle culture, providing the region with an abundant amount of cheese, milk and beef.

As for the future of the Santacruz family and their coffee business we have very good hopes. Jesus, one of the brothers, has recently bought a few extra hectares of land with the idea to plant more exotic and delicate varieties like Geisha and he is a good representation of the younger generation of farmers that will take the lead in the coffee production in the years to come in Cajamarca.

ROASTER'S OPINION

Super floral and sweet coffee that reminds us slightly of the Geisha botanical variety, even though it isn't one.

RECIPE V60

• 16g of coffee

• 250g of water 96°C

• Medium Grind Size 

1. Put a paper filter in your V60 and rinse it with hot water ( 96C ). It will preheat your drip brewer and gets rid of a paper taste from the filter. For the best results always use filtered water (remember that  98,5 % of your brewed coffee is water)

2. Remove the rinsing water from the server.

3. Grind your beans just before you brew and add the coffee to the drip brewer. Gently distribute your coffee into the center of your V60.

4. Place your V60 on a vessel on a scale and make sure that your water is 96 C.

5. Tare your scale and start the timer.

6. Add 50 grams of water. Your coffee will begin to bloom.

7. At 30 seconds, add more water up to 100 grams. Pour the water slow, gently and in clockwise circles.

8. At 00:50 pour hot water to 200g. 

9. At 01:10 pour hot water to 250g.

10. Swirl your V60 and let the coffee drip. 

11. The water should have drained in around 3:00. You may need to change your grind setting, when the coffee finishes to brew too quickly or too long. But always taste and then judge your coffee.