Mavila Peralta, Filter

Mavila Peralta, Filter
 
 
Mavila Peralta, Filter
Notes: Plum + Raisin + Caramel
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Grind type
Free shipping starting at 49,00 $
Subtotal 22.00$

We taste

Classic notes of caramel and dried fruits and a red plum like acidity

Brewing Recipe

Hario V60

20g Coffee | 320g Water | 3min

Optimal freshness: 5 to 30 days

The bean

FARM: Peralta

REGION: El Laurel, San Ignacio, Cajamarca

COUNTRY: Peru

ELEVATION: 1800 mas

VARIETY: Typica, Catuai, Catimor

PROCESS: Washed

Particularities

Peru has long been known for its affordable but rather low quality organic certified coffees. This was partly because the vast majority of coffees were blended into large regional blends, losing all traceability and robbing smallholder producers of their bargaining power. We are happy to work with a partner committed to education and transparency who helps us find high quality single farm micro-lots, and to encourage this era of change in Peru

Story

Mavila Peralta owns 5 hectares of land, 2.5 of which are used for coffee production. Her farm is located in the small village of El Laurel, near Jaén in northern Peru. She works very closely with her brother, who cultivates his own adjoining plot. They process their own coffees, all using the washed method. Once the cherries have been pulped, the parchment is fermented for 18 to 30 hours either in bags or in a small tank, and then dried on patios for 10 to 20 days. Mavila is part of the Origin Coffee Lab program which aims to support and promote quality. Producers in this program receive training on good agricultural practices and post-harvest techniques as well as quality evaluations and access to market. The quality premiums paid are higher than those commonly offered in the region.

We taste

Classic notes of caramel and dried fruits and a red plum like acidity

Brewing Recipe

Hario V60

20g Coffee | 320g Water | 3min

Optimal freshness: 5 to 30 days

The bean

FARM: Peralta

REGION: El Laurel, San Ignacio, Cajamarca

COUNTRY: Peru

ELEVATION: 1800 mas

VARIETY: Typica, Catuai, Catimor

PROCESS: Washed

Particularities

Peru has long been known for its affordable but rather low quality organic certified coffees. This was partly because the vast majority of coffees were blended into large regional blends, losing all traceability and robbing smallholder producers of their bargaining power. We are happy to work with a partner committed to education and transparency who helps us find high quality single farm micro-lots, and to encourage this era of change in Peru

Read more

Story

Mavila Peralta owns 5 hectares of land, 2.5 of which are used for coffee production. Her farm is located in the small village of El Laurel, near Jaén in northern Peru. She works very closely with her brother, who cultivates his own adjoining plot. They process their own coffees, all using the washed method. Once the cherries have been pulped, the parchment is fermented for 18 to 30 hours either in bags or in a small tank, and then dried on patios for 10 to 20 days. Mavila is part of the Origin Coffee Lab program which aims to support and promote quality. Producers in this program receive training on good agricultural practices and post-harvest techniques as well as quality evaluations and access to market. The quality premiums paid are higher than those commonly offered in the region.

Read more

Transparency

We believe that buying coffee is much more than a simple transaction. From our very beginnings in 2011, our goal has been to form long-term partnerships and pay prices that ensure financial sustainability for the producers we work with.

C market price on day of purchase:

1.94 $ usd/lb

Fairtrade minimum price:

1.6 $ usd/lb

Price paid by Saint-Henri at origin:

3.15 $ usd/lb

Brewing guide

Our brewing guides will teach you how to prepare a good cup of coffee step by step, depending on the equipment used

Learn more

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