Advent Calendar – Day 17

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.

bunaa-coffeebean The Coffee

Bourbon Huabal

  • 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!

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