Cumaccha Espresso

Logistics and pre-planning are the lifeblood of a roastery - we typically contract coffees as far up-stream as possible, planning our schedule 3-9 months in advance. But sometimes that final few weeks can be a bit crunchy - having flown through the Kibingo, our next espresso focused lot has seen a 3 week delay arriving to the UK. Having flipped through our proverbial rolodex of cupping notes of available coffees we thought were great, we've alighted on this delightful lot from Scenery pals Chacra. Coffees from this region of Peru haven't had the fanfare they deserve, but they've quietly been building a reputation for quality amongst those who know. Extremely high altitude farms and anoxic processing lead to an excellent coffee for espresso when profiled with a heavier hand in the roaster. Brew Guide: Best Brewed with: Espresso, Immersion (Aeropress/French Press), Moka pot Medium-Light Roaster Influence: A longer roast with a bigger batch size when compared to our typical filter roasts of anoxic naturals, the biggest difference to our filter approach for this style of coffee is in the extended development and hotter end temperature - reducing acidity and increasing body, with additional roast related sugar notes. Best rested for: 2-3 weeks For Filter: We recommend a ratio of 65g/L and 92°C water For Espresso: 18g in, 44g out, 30-35s for a classic style of espresso. Can also pull 18g / 50g / 20-25s turbos We’re tasting: In milk - Country of