Peruvian Aprocassi

A balanced coffee from Peru that you will want to drink at any time of the day.

Tasting Notes:

Raisins, Apricots, Brown Sugar

Tasting Score:

83

Processing Technique:

Washed

Area:

Cajarmaca

Altitude:

1200 - 1900 M

Variety:

Caturra, Pache, Catuai, Catimor, Bourbon

Harvest:

2023 - 2024

Manufacturer:

Smallholder Farmers

Supplier:

Fest Coffee

ABOUT THE COOPERATIVE;

This coffee comes from the Jaén and San Ignacio provinces of Cajamarca, the third largest coffee region in northern Peru. The region is entirely composed of the Andes mountain range. The high altitudes, lush forests and fertile soils create ideal coffee growing conditions. The average temperature here is 24°C. These remote areas are home to many indigenous Incas whose main occupation is farming and coffee production. As in the rest of the country, it is grown here by small farmers on plots of around 2-3 hectares. Aprocassi is a coffee cooperative consisting of 32 producers in the Cajamarca region, founded in 2000, and focused on continuous self-improvement. It prioritizes gender equality to ensure the participation of the younger generations and trains community leaders to make better business decisions that contribute to the development of society.

Aprocassi also works to mitigate climate change and protect local biological ecosystems.

One such cooperative initiative is a reforestation project in which producer partners in Jaén and San Ignacio grow seedlings on their farms.

Since everyone uses different grinders for brewing, I'll provide micron values from the Kruve grind reference table, which is more universal for coffee grinds. You can print it out on A4 paper from the link I provided and compare grind sizes. This may not give you 100% perfect results, but I think it's pretty close. A word of caution: Every grinder produces coffee dust and large coffee chunks when grinding. Please ignore these factors when comparing microns and use the micron size as the most common. 

Kruve Reference Link

Our Favorite Brewing Methods:

Water preference: Iceberg

V60 

Grind Size: Medium 900 µm

Water temperature: 92

Coffee: 16 g

Water: 250 g

You can stick the filter to the dripper with tap water, but I recommend warming the dripper first with a little hot water. 

00:00 - 00:08 50 gr blooming 

00:35 - 00:50 Complete to 150 

01:25 - 01:50  Complete to 250 

Total brewing time average  Between 2:20 and 2:40.

Aeropress

The Tim Wendelboe recipe works beautifully with our coffees. You don't need a gooseneck kettle. The brewing time is very short. We recommend it for those who want a convenient, rich, and delicious coffee, especially at work or while traveling.

Grind Size: Medium Fine 600 µm

Water temperature: 96 (In a classic kettle, when the water stops boiling, it is enough to open the kettle lid and wait for 1 minute.) 

Coffee: 14 g

Water: 200 g

Aeropress flat method:

00:00 - 00:10 Fill with 200 grams of water, mix back and forth 3 times and quickly close the piston. 

01:00 - 01:08  Remove the piston, mix back and forth 3 times and close it

01:08 - 01:30 Start pressing and complete the brewing within 20-25 seconds.

French press

Our first recommendation for those wondering what the most practical and economical way to brew our coffee is the French press.  It's not as clear as coffee brewed with a paper filter, but it's surprisingly good.

Grind size: Medium Coarse 1100 µm

Water temperature: 96 (In a classic kettle, when the water stops boiling, it is enough to open the kettle lid and wait for 1 minute.)

Coffee: 16gr

Water: 250 g

00:00 - 00:10 fill all the water

00:10 - 00:30 Stir for 20 seconds. (Please try to mix quickly and not create a vortex.) Close the lid and wait.

04:00 - 04:20 Open the lid, stir calmly for 20 seconds and close it.

Complete the brewing by slowly pressing between 08:00 and 09:00.

Sage Sdc 450

For brewing 30 gr to 500ml or 40 to 650ml  ;

If you are not brewing 1 liter, brew a small amount (100-150 ml) in fast mode and heat the carafe. (Please pour the water into the flowers instead of pouring it out.)

Grinding Size: 900 µm for 500 ml - 1000 µm for 650 ml

Bloom time: 45 seconds

Bloom vol: 3 lines for 650 -  4 lines for 500 ml

Brew temp: 92 

Flow rate: Two lines

For 500 ml, it takes 4 minutes for the brew to completely filter into the carafe, and for 650 ml, it takes 5 minutes.