8-100 Ringwood Drive, Stouffville, ON, L4A 1A9
Tues-Sat 9am-4pm
Seasonal Feature
Yungus Mountain Natural
BOLIVIA
$23.00 – $105.00
WEIGHT 400g
PRODUCER AIPEP
VARIETY Various
ELEVATION 1200-1550m
TASTE port wine, berries, ginger snap
ROAST DEGREE
RECOMMENDED BREW METHOD
ESPRESSO
CHEMEX
HARIO V60 POUR OVER
The Cup
This natural processed micro-lot from Bolivia is definitely for the coffee lovers who enjoy rich fruit forward flavours. This seasonal espresso is ripe with an intensity similar to a port wine with a light touch of berries and a finishing note of ginger snap depending on the brew method. Though categorized as a seasonal espresso this coffee performs superbly using brew methods like the aeropress, pour over and drip.
The Producer
This is a washed microlot from the producer AIPEP, the Asociacion Integral de Productores Ecologicos de Pumiri. AIPEP is a primary-level producer association, located in the small village of Pumiri tucked away in the Yungas mountains in the province of Caranavi in Bolivia.
The association was formally founded in 2002. From its beginnings, members worked hard to develop the internal systems for excellent organic production and quality control. These producers have been selected for their commitment to good processing techniques, some of which may have submitted samples to regional and national quality competitions. Their farms are typically between 1200 to 1550 meters above sea level. Their farms are also considered local examples in good agroecological practices, with active reforestation and fertilization and limited chaqueo, a practice of slash-and burn clearing that is all too common in Bolivia.
Brewing Recipes
Aeropress
17g med – fine ground coffee
270ml of 200F water
saturate grounds with 50ml of water letting it bloom for 20 seconds.
pour remaining water over grounds. Let it steep for 1 minute before plunging.
Chemex
32g of coffee ground medium
500ml 200 F water
Once filter is primed with water add the grinds making sure they are evenly distributed
pour 70ml of water over grinds making sure coffee is fully saturated. (you can use a spoon to stir gently)
Pour remaining water starting from the center then circling outward slowly.
Pour Over
23g of coffee ground on #7 (Baratza Vario)
360 ml 200 F water
Pour 60 ml of water saturating grounds let sit for 20 seconds
Add remaining water in one steady pour starting from center and circling out.
Stir water lightly
