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Finca Buena Vista, Peru
Finca Buena Vista, Peru
Finca Buena Vista, Peru

Finca Buena Vista, Peru

$17.00 USD

BROWN SUGAR, VANILLA, ORANGE

The filter roast of Finca Buena Vista is medium bodied and easy drinking. Finca Buena Vista is owned by Neptali Santos and located in the Chirinos District of the Cajamarca growing region (northwestern Peru). Neptali grows several plant varieties on his high elevation farm, and processes them on site. The coffee cherries are depulped, fermented in plastic barrels for 72 hours, and are then dried for 3 weeks on raised drying beds. Neptali and 150 other farmers work with Finca Churupampa, a quality and sustainability oriented initiative/group founded by an organic coffee farm (Churupampa) in Chirinos. This farm gained considerable acclaim in 2015 for its quality and sustainable farming practices, and so other farms caught on and started making similar quality improvements, such as raised and covered bed drying, composting, and Grain Pro packaging for shipment. Farms that belong to this group focus on sustainable agriculture and organic certification. Neptali's farm is Biolatina organic certified.

PRODUCT DETAILS

PRODUCER Neptali Santos PLANT VARIETY
 Caturra, Bourbon, Pache C MARKET AT POSSESSION $1.28/lb
FARM Buena Vista HARVEST
 2020 COST OF PRODUCTION NA
FARM SIZE 5 hectares PROCESS
 Washed FOB/EXW $2.50/$2.90/lb
REGION, GEOGRAPHY Cajamarca EXPORTER
 Finca Churupampa FARM GATE NA
ELEVATION 1800masl IMPORTER Hacienda La Minita COST OF PRODUCTION PREMIUM NA

RELATIONSHIP TO JUNIORS

This is the fourth harvest that we have purchased from farms partnered with Finca Churupampa. In previous years we have worked with the Marino family's coffee, and had hoped to start a Cost of Production Covered Project with them in 2020. We had to pause the project due to the pandemic, and couldn't commit to a purchase ahead of harvest. We purchased Neptali Santos' coffee spot from Hacienda La Minita, who works extensively with Finca Churupampa. We hope to continue working with the Marino family and Hacienda La Minita in 2021.

HOW WE BREW COFFEE

There are countless influential variables and industry professionals that influence the quality of coffee before it reaches the coffee cup, and the last step to reap the benefits of this tremendous work takes place when it’s brewed.

Before talking about how this coffee brews best, let’s review some brewing basics:

  1. Dose is the amount of coffee we use (measured in grams). If you don’t have access to a digital scale, know that 1 tablespoon is equivalent to 6-8 grams of wholebean coffee.

  2. Water Input is the weight of the water we use (measured in grams) to brew with.

    * We suggest a coffee to brew water ratio of 1:16 to 1:17 for filter coffee. For example, if you’re using 15g of coffee and 250g water, your brew ratio is 1:16.67. 

  3. Burr grinders will give you a more consistent Grind Size, and you’ll be able to repeat the same grind size twice. It’s best to grind your coffee right before brewing, because grinding your coffee too far in advance accelerates the aging process of your roasted coffee. Remember that the finer you grind, the more you extract.

  4. Brew Time is the amount of time the water and coffee interact together. The longer you brew something for, the more you extract.

  5. We recommend Brew Water Temperature between 200°F and 205°F. If you are using a kettle on the stove, bring the water to a boil and wait 30-45 seconds off boil before using the water to brew. The hotter your brewing water is, the faster you can extract coffee.

HOW WE BREW THIS COFFEE

Brew Ratio: When brewing Finca Buena Vista for filter, and we use a 1:16.25 to 1:16.5 brew ratio.

Grind: On a scale of 1-9 (1 finest, 9 coarsest) we use a 6.75 for flat bottom filter.

Total Brew Time: We brew this coffee for 2:30 for V60 pour over, and 4-5 minutes on flat bottom.

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