Peru Finca Jiminez Lot 3 Lactic Double Fermentation
FLAVOUR
PRODUCER / Gladis & Lisandro Jiminez
REGION / Finca Jiminez, San Ignacio, Cajamarca, Peru
VARIETAL / Red & Yellow Caturra
PROCESS / 90 Hours Lactic Double Fermentation (48 Hours Dry, 42 Hours Wet), Finished as Washed
ALTITUDE / 1800 MASL
SCORE / 85.5
BREW RECIPE / ESPRESSO
PRESSURE / 9 BAR
TEMPERATURE / 93.5C
BASKET / 20G VST
DOSE / 20G
YIELD / 45G
TIME / 32 Seconds
BREW RECIPE / FILTER
BREW DEVICE / Hario V60
TEMPERATURE / 96C
DOSE / 22G
WATER VOLUME / 365G
BREW TIME / 3:30 Minutes
BLOOMING TIME / 45 Seconds
WATER / Soft Filtered Water
Producer Info
Husband and wife, Lisandro & Gladis Jiminez, are third generation coffee farmers, crafting coffee’s on Finca (Farm) Jimenez. Lisandro’s parents bought the farm in the 1980 and have been processing coffee since.
Here, the Zest team (Darren Stinson & Manny Abela) worked with Faical Coffee, alongside the Jiminez’s, to transform good coffee to exceptional coffee. To do so, the team conducted many processing experiments.
$31.00 – $36.00
