Peru Regional Yavero – Cusco
Summary
Regional lot from the Calca-Yavero area of Cusco, Peru, grown at around 1800 m by smallholder farms near Manu National Park and the Megantoni Biosphere Reserve. Typica variety, washed with a 36-hour anaerobic fermentation. Sensory profile of peach, papaya, milk chocolate, lemongrass and spice, with medium to high lively fruity acidity, medium sweetness and a medium, smooth body. Raw coffee rated Project Origin Green Label, 85-88 points. Harvest 2025.
Chemex
Ratio 1:16- Coffee in
- 30 g
- Water
- 480 g
- Time
- 4:00
- Temperature
- 92°C
Grind: medium-coarse
- 0:00Bloom with 60 g of water for 45 s (45 s)
Total time 4:00-4:15. Return to the cup when it cools to 55-60°C for more fruit.
Filter
- Coffee in
- 18 g
- Water
- 300 g
- Time
- 2:30
- Temperature
- 92°C
Grind: medium-fine
- 0:00Bloom with 40 g of water for 30-35 s (35 s)
- 2.Add the rest of the water in 2 pours up to 300 g
Total time 2:30-2:45. Return to the cup when it cools to 55-60°C for more fruit.
AeroPress
- Coffee in
- 15 g
- Water
- 200 g
- Time
- 2:00
- Temperature
- 92°C
Grind: medium-fine
- 1.Pour in all the water, stir for 10 s, brew for 1:30
- 2.Press through for about 30 s (30 s)
Total time approx. 2:00-2:15. Return to the cup when it cools to 55-60°C for more fruit.
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
- Filter
- Decaffeinated
- No
- Cupping score
- 85
- Region
- Yavero, Cusco, Calca
- Altitude
- 1800 m.a.s.l
- Variety
- Typica
- Notes
- Milk Chocolate, Peach, Papaya, Spice, Lemongrass
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The roaster
Story Coffee Roasters is a specialty coffee roaster in the heart of Warsaw, Poland. They stick to specialty-grade beans (scored 80+), roasted in small batches…
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