Peru Querocotillo
Summary
Single-origin coffee from the Rutas del Inca Co-Op in Chota, Cajamarca, Peru. Grown organically at 2,300 masl in the Querocotillo area, where quina trees provide shade. Processed with a 48–50 hour fermentation in cement tanks and dried on solar dryers, African beds, or patios for 10–20 days. Roasted light to medium and suitable for both filter and espresso, with notes of caramel sauce, nut butter, and green apple desserts.
Espresso
- Time
- 25 s
- Temperature
- 93°C
Rest longer, be patient. Adjust based on roast level and density.
Filter
- Coffee in
- 21.5 g
Grind: Medium-fine
- 1.Bloom with 2-3x coffee weight (45-60g for 21.5g dose) (1:00)
- 2.Pour 2-3 controlled center-out pours, avoiding heavy swirling or stirring
- 3.Let it draw down naturally with a light rattle after the last pour
Aim for extraction yield 20-23%, TDS 1.35-1.55. Use soft water with 30-80 ppm, moderate alkalinity, balanced calcium/magnesium.
Published by the roaster for this coffee. Treat it as a starting point — your grinder, water and machine will want their own tweaks.
Details
- Format
- Bean
- Roast profile
- Omniroast
- Decaffeinated
- No
- Producer
- Rutas del Inca Co-Op
- Altitude
- 2300 m.a.s.l
- Notes
- Caramel, Apple, Nutty
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The roaster
Color Coffee Roasters, based in Eagle, Colorado, is a specialty coffee roaster born from years of obsession and backyard tinkering. They're on a mission to spr…
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