This coffee cooperative covers over 300 farming and producing families in the Chirinos region. The cooperative is dedicated to improving the quality of life for the farmers and producers. The coffee is washed process and is harvested about 5,000' from May-August.
Washed and fully sundried
Notes: Bakers Chocolate, Raisin, Red Apple, Citrus
Medium body
Pour-over and French Press
Grind size: Medium‑fine (slightly coarser for pour‑over, fine for French press)
Water temperature: 93–96 °C (200–205 °F)
Ratio: 1:15–1:17 (e.g., 15 g coffee to 225–255 ml water)
Brew time:
Pour‑over: ~3–4 min total (0:30 bloom, then steady pour)
French press: ~4 min steep, then plunge
Stirring: Gentle after pouring to help extraction evenness
