El Progreso, La Coipa
Pedro Padilla Chinguel
candied orange – malt sugar – wild medlar
BREWING RECIPE – ESPRESSO:
Weight : 17 gr
Temperature : 93,5 °C
Total extraction time : 26-27 sec
Ratio: 1: 2,5
Pedro Padilla Chinguel is a coffee producer from el Progreso, la Coipa.
Pedro has 2 hectares or land planted with various varieties, but he mostly grows caturra. Once picked Pedro’s coffee is fermented for 24-36 hours, depending on the ambient temperature, before being washed and dried on raised beds for around two weeks.
In Perù coffee farmers are sensitive to market changes and often lack basic training and the incentive to produce higher qualities of coffee, as premiums often don’t materialise. For these reasons our supplier decided to change the way to buy coffee in Peru and they work directly with producers, having a stronger control upon existing quality and traceability.