Peru Amazonas Refugio del Mono - Washed Typica & Caturra
PERU
REFUGIO DEL MONO
COLA, TOFFEE BRITTLE, CHERRY
BEAN DETAILS:
ORIGIN: Bongará, Amazonas, Peru
PRODUCER: Edwar Guivin Fernandez
ELEVATION: 1,800-1,900 meters above sea level
VARIETY: Caturra, Typica
PROCESS: After depulping, cherries ferment for 18–24 hours before being washed with clean water. The parchment is then dried for 12–22 days on patios or under parabolic dryers, ensuring clarity and stability in the final cup.
TASTING NOTES: cola, toffee brittle, cherry
ROAST TYPE: Light
Farm Level
Edwar Guivin Fernandez
El Refugio del Mono – Beirut, Corosha, Amazonas
Edwar Guivin Fernandez is among the pioneering producers of Peru’s Amazonas region, where the coffees are as distinctive as the challenges faced by those farming within a protected forest ecosystem.
Historically, Alto Mayo was affected by slash-and-burn agriculture. In 2011, Conservation International began working alongside local communities to halt deforestation through specialized agricultural training and conservation agreements. The results have been significant: by 2020, deforestation in the Alto Mayo Protected Forest had declined by 59%. The model has proven so effective that similar agreements have since been implemented across 35 additional protected areas in Peru.
Edwar’s farm, El Refugio del Mono (“The Monkey’s Refuge”), is named for the monkeys that regularly seek shelter on the property. Here, wildlife coexists peacefully with Edwar’s family and coffee cultivation. The farm sits within the Alto Mayo Protected Forest, spanning the border of San Martín and Amazonas at elevations ranging from 800 to 3,400 meters above sea level. It is one of Peru’s most biodiverse landscapes—and one of its most compelling coffee frontiers.
While specialty projects in southern Peru have historically struggled with extreme remoteness and limited market access, the focus in Amazonas and San Martín is different. Though more geographically accessible, success here depends on cultivating coffee in harmony with a fragile forest ecosystem. That balance requires committed producers—and dedicated specialty market support.
Edwar farms in the Beirut subregion at 1,750 meters above sea level, where crisp, cold nights and temperate days create ideal growing conditions. Old Typica and Caturra varieties thrive here, supported by harvests that run from July through October.
To maintain soil vitality, Edwar applies Bokashi-style compost made from coffee pulp, sugarcane stalks, food waste, fertile microorganisms, and island guano—returning nutrients to the land in a closed-loop system.
Processing is handled with equal precision. After depulping, cherries ferment for 18–24 hours before being washed with clean water. The parchment is then dried for 12–22 days on patios or under parabolic dryers, ensuring clarity and stability in the final cup.
The result reflects the care invested at every stage—an expressive coffee we look forward to each year.
Coffee Details
Producer: Edwar Guivin Fernandez
Farm: El Refugio del Mono
Community: Beirut
Municipality: Corosha
Province: Bongará
Region: Amazonas
Farm Size: 4 hectares
Altitude: 1,750 masl
Varieties: Typica, Caturra
Process: Washed
Fermentation: 18–24 hours (wet)
Drying: 12–22 days on patio or under parabolic dryer
Brew Guide
Filter & Espresso
You bought great coffee. Brew it that way. Below is how we approach extraction at Color — built from years of roasting, tasting, and a lot of dialing in on our favorite brewers: Hoop, Pulsar, UFO, and Origami Air.
Brew how you’d like — but if you want it how we taste it, start here.
REST
Great coffee changes over time. Don’t rush it.
Filter:
→ 2–6 weeks off roast
→ Sweet spot: 3.5–6 weeks
This is where things get cleaner, riper, and more clear. Fruit tones deepen. Structure gets polished and the finish cleans up.
Espresso:
→ 4–6 weeks off roast
You can pull earlier. It’ll be brighter and aromatic. Around week 4, it rounds out and gains density.
If you enjoy tasting evolution like me, just keep brewing and wait for it to get better!
WATER
Water matters more than most variables. We QC with TWW at full strength, the light roast profile, but these coffees truly sparkle with most soft water profiles. Most mountain water is hard so be sure to adjust accordingly. Definitely filter out chlorine and sulfur if using tap water. Apex is making some really cool water drops!
Ideal Range:
→ 30–80 ppm
→ Moderate alkalinity
→ Balanced calcium/magnesium
Softer water increases clarity and perceived sweetness. Harder water can flatten acidity and mute top notes as well as muddy the finish.
FILTER BREWING
Core Philosophy
- Even extraction > aggressive agitation
- Minimize channeling
- Control flow rate
- Your taste is the most important factor!
- Bed Depth is critical, check out Jonathan Gagne’s thoughts on this
We aim for:
- Extraction Yield: 20–23%
- TDS: 1.35–1.55
- Clean, structured sweetness
- The least amount of astringency possible
- No hollow center, flat beds
RATIO
We cup at 1:17
For brewing, we gravitate toward:
- 1:16 – 1:17
- Personal favorite: 1:16.75
- If the coffee is ultra-dense or fruit-forward, push toward 1:17. If you want more saturation and body, lean toward 1:16.
GRIND
Medium-fine for most flat-bottom / hybrid brewers.
You should see:
- Even drawdown
- No stalling
- No rushing
- See Jonathan Gagne’s bed depth post
If it tastes:
- Sour → grind finer or reduce chanelling
- Bitter/astringent/dry → grind coarser
- Thin → increase extraction (finer or hotter water)
BREWERS WE LOVE
Hoop
Low agitation. High clarity. One pour.
Let gravity do the work. Make sure to break the crust when you finish pouring.
Use a metal aeropress filter if you’re struggling with choking and/or slow draw downs.
Pulsar
Excellent for brewing for 2 people.
Aim for doses 25g - 30g to reduce channeling risk.
Bloom with the valve closed. Open after the first pour.
UFO
Expressive, modern clarity.
Great for highlighting fruit structure. Forgiving.
We love the sibarist filters.
Origami Air
Run conical filters for clarity, flat-bottom for structure.
Control your pour pattern — even spirals, minimal disturbance.
Thermally stable, easy pour over option.
POUR OVER POUR STRUCTURE (General Framework)
For a 1:16–1:17 brew:
- Bloom: 2–3x coffee weight (45–60g for 21.5g dose)
- 60 sec bloom
- 2–3 controlled center-out pours
- Avoid heavy swirling or stirring
- Let it draw down naturally with a light rattle after the last pour. Agitation increases extraction — use it intentionally.
ESPRESSO
Rest longer. Be patient.
Starting Parameters:
- 1:2 – 1:2.5 ratio
- 25–35 sec
- 93–95°C
- Adjust based on roast level and density
These coffees often open up at slightly higher extraction. Don’t be afraid of longer shots if they remain sweet and structured. More shot volume = more extraction.
You’re looking for:
- Dense sweetness
- No harsh finish
- Lingering fruit or chocolate clarity
- Structured acidity, not sharpness
If it’s thin → grind finer or increase ratio
If it’s harsh → coarsen or lower temp slightly
WHAT WE’RE TASTING AT OPTIMAL EXTRACTION
- Saturated sweetness
- Clear fruit articulation
- No hollow mid-palate
- Weight without heaviness
- Long finish
When you hit it right, it feels polished. Not loud. Not dull. Just complete.
FINAL NOTES
- Rest matters.
- Water matters more.
- Extraction is measurable.
- But taste is king.
Brew whenever you’d like. Track changes. Stay curious.
If you dial something incredible on your Hoop, Pulsar, UFO, or Origami Air — tell us.
We’re always chasing better coffee.
— Color Coffee
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?