Peru Nazario Cabrera Yupanqui - Washed Typica
PERU
PERU NAZARIO CABRERA YUPANQUI
CHOCOLATE MILKSHAKE, CANDIED PLUM, SPICED ORANGE CAKE + CARAMEL
BEAN DETAILS:
ORIGIN: Uamapata, Yanatile, Peru
PRODUCER: Limonpata farm
ELEVATION: 2129 masl
VARIETY: Typica
PROCESS: Washed / Fermentation for 36-46 hrs in cement tanks / dried on raised beds for 15-20 days
TASTING NOTES: Chocolate milkshake, candied plum, spiced orange cake and caramel.
ROAST TYPE: Light
Farm Level
Under the guidance of Prudencio Vargas Saenz, this producer group has grown to include over 100 farmers, each benefiting from his commitment to fair prices and community reinvestment. Prudencio brings valuable experience from his background as an agricultural loan officer, applying this knowledge to build trust and improve infrastructure throughout the region.
The group achieved a significant milestone in 2020 by formalizing their organization, gaining organic certification and the ability to export independently. This move has further strengthened their position in the specialty coffee market and opened new opportunities for growth.
What sets Valle Inca apart is their unwavering commitment to quality and ethical values. Their coffees showcase elegant honeyed florals, crisp red apple notes, and a distinctive oolong tea-like tannic quality. While these coffees impress in professional cuppings, they truly shine in the final cup, offering both complexity for coffee professionals and approachability for everyday coffee lovers.
The future looks bright for Valle Inca. Their production of exceptional 85-86 point coffees continues to grow, with many lots scoring even higher as they mature post-harvest. The region's untapped potential is vast, with numerous hills and mountain peaks housing yet-undiscovered coffee producers. Prudencio actively seeks these hidden gems, working to bring more farmers into the specialty market.
Operating at elevations of 1600-2000 meters above sea level, Valle Inca's farmers primarily grow Caturra, Typica, and Bourbon varieties. The June-September harvest season produces consistently high-quality coffees, a testament to both the terroir and the careful attention to processing.
As Valle Inca continues to grow and evolve, their commitment to community development, quality improvement, and fair compensation remains steadfast. This dedication not only produces exceptional coffee but also helps ensure a sustainable future for all members of the Valle Inca community.
General Brewing Instructions
- Filtered water. Spring water is ideal. Removing chloride, sulfur, and iron is essential.
- A burr grinder. The more even the coffee particles, the better the coffee. Burr grinders, whether manual or electric, will do a better job than "whirly-blade" grinders. Invest in a burr grinder. Your taste buds (and coffee roaster) will thank you.
- A scale. I know using a scale can seem a bit like you're doing something you shouldn't be. Trust me, you can only brew consistently great coffee with a scale. Water and coffee are hard to measure without one.
- Clean equipment. Properly cleaning your equipment is the only way to avoid stale and rancid coffee flavors entering your cup. Please keep your equipment clean. The sooner and more often you clean your gear, the easier it will be in the long run. Add it to your ritual and thank us later.
- Delicious and freshly roasted Color Coffee
- Hario V60 02. Check out Scott Rao's video on how to brew a better pourover than your local cafe does.
- French Press. Check out James Hoffman's video on how to brew a next level cup.
- Aeropress. Check out Tim Wendelboe's video on how to brew an exceptionally easy and delicious cup.
Coffee Faq
IS YOUR COFFEE ORGANIC OR FAIR TRADE?
In many cases, yes. However, our first priority is quality and flavor. Sometimes these priorities align and our producers are certified organic and/or fair trade. We always pay well above fair trade rates (which are quite low and don’t guarantee sustainability or quality).
Often times, the producers we work with are too small to gain certifications. It’s expensive and laborious. Many of our producers are certified organic and fair trade, including many of our producers in Peru, Ethiopia, and Mexico.
WHAT IS THE BEST TIME-FRAME TO DRINK MY COFFEE?
We recommend drinking our coffee within one month of the roast date. Most of our coffees taste best however within 2 - 14 days of roast date.
For espresso, we recommend using coffee that has rested at least 7 days after roast date. This is because coffee gives off CO2 after roasting that can interfere with extraction. One way to get around this is to let your ground espresso dose sit for 30-120 minutes before pulling the shot. Email info@colorroasters.com for more questions about this.
If you are pre-grinding the coffee, we recommend drinking the coffee within one week of grinding.
CAN YOU GRIND MY COFFEE ON WEB ORDERS?
Yes, we can. Please select how you want your coffee to be ground at the time you place your order. Simply click on the arrow beside "Grind" and make your selection. If you need help choosing let us know the brewing method you will be using to prepare the coffee, in the notes of the order. And we will be happy to grind the coffee for you on our commercial grinder.
DO YOU HAVE BREW RECIPES?
These are in the works! We are compiling a bunch and even shooting some video, to help you brew like us at home.
In the meantime...go here: Pour Overs | Aeropress to get some expert advice.
MY COFFEE TASTES WEAK, WHAT'S THE PROBLEM?