It goes to the Andes.
We landed today on the 3rd of Advent in the Andean state of Peru. Most coffee farms here are surprisingly small. Their average size is about 3 ha. These microlots usually produce only a few 100 kg per year, but often of excellent quality.
- The coffee beans come from the Cajamarca region, which is in the north near the border with Ecuador.
- At 1,700 m altitude, the varieties Caturra, Bourbon and Typica grow on several small farms.
- After harvesting, processing and roasting, a round, very balanced, fruity floral and captivating filter coffee is the result.
… and that is the traditional way to prepare coffee in Peru:
☕ Café Pasado
If you prefer classic coffee, you need the traditional “La Cafetera“. It has 2 chambers. Into the upper comes the ground coffee and water, which then drips through the holes into the lower container and thus a coffee concentrate is produced.
- The preparation works hot or cold.
- The cold preparation takes about 12 hours.
- For the hot preparation applies: the hottest water makes the best coffee.
- The strong coffee concentrate is made by filling the La Cafetera to 3/4 with coffee and pouring boiling water regularly into the small remaining space. The holes of the La Cafetera are very small, so the procedure takes about 10 min.
- When the lower part of the coffee maker is full, leave the espresso briefly. Then pour through a sieve.
- For a Café Pasado you pour the coffee concentrate with hot water and add condensed milk and sugar as required.
With bag 18 we are starting the last week – in a week is Christmas!