Peru - La Flor Del Norte (Washed) - Espresso
This is a washed Peruvian coffee that delivers a rich and sweet espresso. It offers medium acidity, a subtle tartness and plummy fruity notes. It's one of those every day coffees that you can easily enjoy and prepare in a number of ways.
La Flor del Norte is a village that made a name for itself as being the first ever Cup of Excellence winner from Peru. It has quite a reputation to live up too, which it does with ease.
Why did we buy this coffee?
We bought this coffee to serve as one of our rotating espresso's geared for milk based drinks, so it excels as either a flat white or latte. It still tastes great served black, but is less adventurous in terms of complexity & acidity, so sits excellently well with both normal and plant based ilks.
What's good about it?
La Flor del Norte is a lovely example of a balanced coffee. Not too bright, but not too heavy. Not insanely complex, but also not one dimensional, plus it's sweet but not in a sickly sweet way. Balanced.
What machines can I make this coffee on?
Due to its forgiving nature, it works well in all kinds of espresso machines, whether you have a high end setup such as a Rocket, Marzocco, Expobar (Pro-Sumer) or the likes of a Rancilio Silvia, Gaggia Classic, De'Longhi or Dualit.
Don't have an espresso machine?
This coffee will also work well in a Cafetiere, Clever Dripper or Aeropress, offering you a full bodied full immersion coffee.
The Amazonas region in northern Peru borders Ecuador and is known for its dense cloud forests, rugged Andes mountain terrain and ancient ruins. Rodríguez de Mendoza Province, lies to the South East of this province, and has a huge importance based on the fertility of the soil.
Such microclimates present perfect opportunities to grow coffee, and the cooperatives that supply this coffee offer the chance to increase quality via improved access to services such as technical assistance, financial support social services and the facilities to cup the crop they are growing. With cupping and grading providing the final sorting options, it means the control is there for a great quality cup, and the extra revenue this earns can be reflected in the price paid to the farmer.
The coffee cherries are picked and then taken to flotation tanks for initial sorting of twigs, leaves and floaters, before moving to fermentation tanks and then drying facilities. Beans are sorted according to size, quality and taste, then prepared for export.