Our Director of Coffee, Fay shares her recipes for both filter and espresso below for the Peru Apolinar Rafael. You can shop the coffee here!
When you think of Peru, your thoughts may turn towards the Amazon, Andes Mountains or Machu Picchu – such incredible history and breathtaking landscape – you would be excused for not knowing that they also produce coffee and lots of it.
(Above) Peru's lush Cajamarca region
Peru is the 11th-biggest coffee producer and it offers so much more than quantity. Although it’s smaller and overshadowed by neighbouring Brazil and Colombia, Peru has a wide range of microclimates, elevation and heirloom varieties necessary to produce delicious high-quality coffees.
(Above) The Cajamarca region is known for producing excellent Caturra varietals
Despite the infrastructure challenges and market access, Peru is slowly moving into the specialty coffee world.
In 2017, Peru held its first Cup of Excellence competition and of the 21 winning lots, 10 were from the Cajarmaca region. Located along the north Andes mountains, Cajamarca (Spanish pronunciation: kaxa’marka) is known for producing the best cupping lots in the country with clean, sweet, complex and classic washed cup profiles - my personal favourite.
And with that said, I’d like to re-introduce this week’s Fresh Crop, Peru Apolinar Rafael.
This coffee is so loved, and I’m delighted to share it with you all. Not only is it incredibly sweet, smooth and beautifully balanced in the cup, it is a shining example of the potential and direction of specialty coffee from Peru. And, it’s organic.
Apolinar Rafael’s coffee comes from his farm, Finca Diamante, which sits on one of the highest mountains in the tiny town of La Perla, Cajamarca. Unfortunately, we don’t know a lot about Apolinar, but what we do know is that he is meticulous in his approach to selective picking and processing, he grows yellow and red Caturra varietals and has recently planted Geisha.
His commitment to quality is evident in the cup and when you take in your first sip, you can’t help but feel immense gratitude and appreciation – which brings me to the filter brew.
18g of Peru Apolinar Rafael filter coffee
300g of filtered water at 96°C
V60 filter paper, V60 dripper (2 cup) and a cup or server for brewing
Preheat your kettle to 96 degrees with filtered water. Weigh and grind your beans while you wait for the water to boil.
Fold your V60 filter paper and place inside your dripper. Put on top of vessel of choice. Rinse the paper filter, travelling in a circular motion until most of the filter paper is wet. This will ensure that your vessel is pre-heated as well as remove any undesired flavours from the paper filter. Discard any water left in the vessel.
Add your ground coffee to the dripper, giving it a light shake to ensure a flat bed.
Tare off your scales and let the brew begin.
Start timer. Saturate coffee grounds with 50g water/30sec bloom – give it a gentle shake
Continuously slow pour in a circular motion working from the middle to the outer edge of the filter paper.
Aim to pour 300g by this time. Allow the water to run through and do its magic.
Your brew is complete! Give your pouring vessel a swirl and lean in to smell the sweet aroma of milk chocolate and caramel. The initial sip is smooth, sweet and the butterscotch/chocolate combination is strong. As it cools, it begins to open up and the delicate citrus shines through, complementing the cup.
Dose: 22g ground at a fine setting
Yield: 34g extracted
Time: 31 seconds
Note: This espresso recipe is developed on a Slayer EP. Please use this as a guide to aid in achieving your desired flavour preference. If you are unable to reproduce the exact result on your home machine, don’t panic, an alternative is to simply adjust your recipe using the ratio, so it works best for your set up.
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