Solara - Uncommon

£12.50

ELSEWHERE UNCOMMON.

Tastes like: Peach, Apricot, Floral

This vibrant lot comes from La Chirimoya, a small organic farm nestled in the mountains of San Ignacio, Cajamarca, Peru.

In the cup, expect delicate florals, characteristic of Geshas, layered with bright peach sweetness and a beautifully complex finish.

Flavour Profile

Fruity

Juicy

Floral

Size

Grind

Order by 10am for same day dispatch

PRODUCER/s: Victoria Ramos,La Chirimoya

ORIGIN: Cajamarca, Peru

ALTITUDE: 1700-1715m

VARIETAL: Gesha

PROCESS: Washed

This vibrant lot comes from La Chirimoya, a small organic farm nestled in the mountains of San Ignacio, Cajamarca, Peru.

The farm is run by Victoria Ramos and her husband Ulises Neyra, growing a mix of Caturra and Gesha varieties. The couple combine traditional washed processing with careful solar drying to produce a coffee that beautifully reflects the character of this remarkable region.

In the cup, expect delicate florals, characteristic of Geshas, layered with bright peach sweetness and a beautifully complex finish.

Music to be enjoyed with this coffee.

Brew Guide

HOW TO BREW THIS COFFEE AT HOME

POUROVER

Dose: 17 grams of coffee

Grind: Medium-coarse (e.g., 490 microns, or around 21-25 clicks on a [Comandante C40]

Water: 270 ml at 93°C

Method -

Bloom: Pour 60 ml of water over the coffee bed at 0 seconds, gently leveling and agitating the grounds to ensure even saturation. Allow this to bloom for 40 seconds.
First Pour: At 40 seconds, add another 60 ml of water (Total: 120 ml).
Second Pour: At 1 minute 20 seconds, pour 50 ml of water (Total: 170 ml).
Final Pour: At 2 minutes, pour the final 100 ml (Total: 270 ml).
Draw-down: Allow the coffee to completely filter through. The total extraction time should finish swiftly between 2 minutes 20 seconds and 2 minutes 25 seconds.