Nestled at 1,600 meters above sea level is the Tabaconas district of San Ignacio, Cajamarca. This coffee comes from members of the
Asociación de Cafetaleros La Gran Reserva who have a strong reuputation for exceptional coffee production.
Ripe cherries are handpicked and then subjected to a 16-hour dry fermentation to develop flavours. The beans are then thoroughly washed to remove mucilage and left to dry for 15 hours until the reach the desired moisture content.
Notes
Orange, Cashews, Treacle
We recommend a starting point of 18g ground coffee to make 36g of espresso in 28 seconds.
We recommend using between 55g- 65g of coffee per litre of water used.
Nestled at 1,600 meters above sea level is the Tabaconas district of San Ignacio, Cajamarca. This coffee comes from members of the
Asociación de Cafetaleros La Gran Reserva who have a strong reuputation for exceptional coffee production.
Ripe cherries are handpicked and then subjected to a 16-hour dry fermentation to develop flavours. The beans are then thoroughly washed to remove mucilage and left to dry for 15 hours until the reach the desired moisture content.
Notes
Orange, Cashews, Treacle
We recommend a starting point of 18g ground coffee to make 36g of espresso in 28 seconds.
We recommend using between 55g- 65g of coffee per litre of water used.
