Peru – Finca Voller

About this coffee

Introducing Lost Sheep Coffee’s: Peru – Finca Voller The coffee farm is in San Antonio de Chinizo, within the Pozuzo district, Oxapampa province, Pasco region. The farm spans 10 hectares, where coffee is grown alongside other crops like avocados, cacao, corn, and bananas.  With tasting notes of Dried Fruits, Creamy, Spiced. Selective harvesting is carried out with the aim of having the cherries at a 23° Brix-level for consistency. They then place the whole cherries in sealed GrainPro bags for an anaerobic fermentation of 36 hours. After this the cherries are pulped and fermented in tanks for 36 hours. They are then dried for 15 - 20 days in solar dryers with multi level drying beds until it reaches a moisture level of 11%. They are then rested for 30 days in a dark, cold, cellar. WHERE? Origin: Peru Region: San Antinio de Chinizo Farm: Finca Voller Pozuzo Farmer: Gregorio Espinoza Altitude: 1750 MASL WHAT? Varietal: Typica & Caturra Process: Anaerobic Washed Cupping Notes: Dried Fruits, Creamy, Spiced Cup Score: 86.5 HOW? This recipe was developed at this year's London Coffee Festival by our head roaster Mike - he found it liked higher extraction Meaning finer grind, higher dose and longer brew time all adding to more flavour. Place v60 paper in your v60 and rinse with warm water. Make sure the paper is evenly stuck to the sides. You'll need 13g medium fine grind, this coffee can go on the finer side before it chokes! Use quality filtered water, this is an expensive coffee and deserves the best! Make sure to start pouring straight after boil to push extraction further. Bloom with 50ml of water and leave for a whole minute. Slowly pour another 100ml of water and swirl the slurry. Slowly pour the remaining 50ml to get to a total of 200ml. Tap the v60 on your mug and wait for final draw down. Brewing should finish 2:30-3 minutes. If too quick, fine your grind next time! View all of our Brew Guides Here!