In love with specialty coffee, we want you to know about it!
The specialty coffee is of arabica species, not robusta. This bean grows above 1200 m.a.s.l., being the best cared for coffee during the whole process, from the time the plant is planted until it is served in a cup, this coffee is carefully contemplated, so that its flavor and aroma is finally, after so much effort, enjoyed by those who know how to appreciate it. Thus, in the growth of the fruit, as well as in its selection, roasting, grinding and preparation, rituals must be followed that assure the magical sensorial experience that the lover of good coffee deserves.
This type of coffee has to be prepared using an adequate method; and that method will depend, in addition to the type of bean, on the type of grind and the fineness of the grind. After making sure that all the steps have been surgically followed, it is served in a cup for a unique experience.
The last link in this chain, which makes this coffee so special, is that it obtains a cup score greater than or equal to 80 points following the guidelines of the SCA (Specialty Coffee Association); this certification is carried out by a Q grader cupper.
In the production process of our coffee, different specialists are involved. It is very important for us, coffee lovers, to obtain a coffee of the highest quality. For this, we begin with the coffee grower -one of the most important characters-, he is the one who has the hardest work in the field; he is in charge of the sowing and the artisan harvest. Then follows the beneficio process (through which the green bean is obtained). The roaster takes over, who, based on the information of the bean, roasts it in order to highlight its characteristics; finally, the barista, the artist of the preparation, delights the client with the coffee served in a cup as God intended. Each step of the process is carried out by an expert, influencing the final result and giving us access to a cup score that allows us to offer you a specialty coffee.
In order to obtain certification, the cupper reviews the traceability of the coffee (origin, producer, variety, altitude, processing, among others); then examines 350 grams of green beans according to conditions dictated by SCA; finally, tastes the coffee in the cup. It concludes by awarding the respective score and the description of the different characteristics related to roasting, smell and tasting. It is only then, when the work is done, that we allow ourselves to offer you the experience of a Peruvian specialty coffee, so that you, like us, fall in love with coffee!
