Milk chocolate, Almonds, Caramel

PERU CHOCOLATE PINTOC 1KG

143,90 RON

Peru Pintoc takes its name from the river that irrigates the San Fernando area. This batch is distinguished by its natural processing, a rare custom in an area with a strong tradition of 'washed' type processing. Through this, the pits of the coffee cherries acquire all their flavors directly in the pulp, in the sun, without the fruit's covering being removed (or "washed") beforehand, a process that caramelizes the natural sugars in the pulp.

Peru Pintoc offers a caramelized sweetness, pleasant, with a low acidity, in a comfortable body, suitable both for serving as such, but also in a drink with milk.

  • Coffee Details
  • Brew Recipes
  • People and Culture
  • Origins Peru
    Roasting degree Espresso Modern  
    Notes Milk chocolate, Almonds, Caramel
    Region  San Fernando, Incahuasi, La Convencion
    Producer Group of 9 local producers
    Altitude 1750 – 2000 m
    Varietal Bourbon, Limani, Typica
    Type of processing Natural
    Harvest 2023
    Score 84

  •    We recommend that you buy fresh coffee beans and grind them on demand to prepare your beverage. Coffee is a product susceptible to rapid oxidation, this process is accelerated by grinding for the simple reason that grinding increases the surface that is exposed to oxygen.

    • ESPRESSO

      GEAR USED: 

      Dalla Corte Mina espresso machine

      Ratio 1/2

      18g  in

      36g  out

      25-28 sec

      Temp.  92-94 C

      Target EY 20-22 %

      All our recipes are tested on 54.5mm diameter 28mm height  and 58mm diameter 26mm height IMS competition filter baskets, on a Dalla Corte Mina espresso machine. The grinder we use are Compak PK100 and the water filtration system is RO with TDS 130-150 ppm, general hardness 108 ppm, alkaline hardness 64 ppm, 7.2-7.4 PH.  

      All these brew recipes must be taken just as a starting point. It is important to understand that tasting notes we suggest might vary when you extract at home/office or in your coffee shop, depending on your gear, skill and water specifications. 

    • FRENCH PRESS ESPRO

      GEAR USED: 

      Espro Press P3 18 oz:

      Ratio 1/16.5

      300 ml water

      18 g in

      265 g out

      4 min brew time

      Temp 94-96 C

      Target EY 18-20%

      Grind size 700-900 microns

      When we brew French Press we aim for the balance between sweetness and body. The grind size is finer than regular french press recipes, one of the reason being the micro filters Espro Press uses ( which we highly recommend). If you have a really basic filter in your french press you should grind coarser and extend your brew time. 

      First step is pouring around 80 grams of water over the grinded coffee, in circular moves,  trying to wet all the coffee so it makes contact with the hot water and starts blooming. This should take around 15 seconds, wait for extra 25 seconds and pour the rest of the hot water, in a circular move, so you constantly wet all the coffee particles that tend to stay afloat. The aim is to extract as even as possible the coffee particles, keeping them immersed in the hot water. Finish the extraction at minute 4 and try to move the coffee in a coffee server as it can keep extracting in the press.






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