Sweet spring awakening
Country
Peru
Region
Junin
Farm
La Chacra Ddago
Producer
Dagoberto Marin
Variety
Tupi, Catigua
Mounting height
1750 M.A.S.L.
Preparation
Honey
Gooseberry, hazelnut, honey
Medium body
The acidity is well integrated into the sweetness
The mouthfeel is creamy and syrupy
There's spring in the air. Days are getting longer, trees are beginning to blossom and flowers are sprouting from the ground. It smells of spring awakening. This coffee opens like a bud: the hazelnut on the nose is replaced by the pleasant acidity of gooseberry on the first sip. As it cools, the honey sweetness accompanies the berry, creating a harmonious overall picture. All in all, the Ddago lets the sun shine even on a rainy spring day. A coffee that is fun to drink - whether early in the morning or in the afternoon. As a filter, the sweetness in which the acidity is well integrated is convincing. The espresso impresses with a creamy mouthfeel and with milk it provides the perfect start to a new day.
Medium coarsley ground coffee: 15g
Water: 240ml
Temperature: 90 °C
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First pour: Let coffee bloom with 60ml of water for 30sec
Second pour: Fill up gently wetting the entire coffee bed until 240ml
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Total extraction time: 2min 15sec
Fine ground coffee: 17g
Extraction volume for 2 espressi: 55g
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Extraction time: 25sec
La Chacra Ddago farm is located at 1,700 metres above sea level. In 2005, Dagoberto Marin founded the farm, which reflects his ideals of fairness, harmony and health. In 2011, it became the first farm in Peru to be Demeter-certified.
La Chacra Ddago is more than just a coffee farm: Dagoberto is on a quest to integrate agriculture into nature. The coffee is grown in the midst of fruit and deciduous trees, which provide shade for the coffee plants and a refuge for wild animals.
The coffee cherries are selectively picked by hand. This ensures that only the ripest, cleanest and blemish-free cherries are processed. The beans then go through the honey process: First, the beans are separated from the pulp before being dried on raised beds. This processing emphasises the sweetness of the coffee.
