AMELIE BIO Filter

Amelie BIO Filter Coffee Peru has a very clear cup profile, floral with notes of dark chocolate & blossoms. This coffee comes from the centrally located province of Oxapampa in Peru. The CEPRO Yanesha cooperative, which consists of 141 small farms, carefully processes it. The Caturra, Catuai, Bourbon, Geisha, and Typica varieties are grown here at approximately 1,450–1,800 m and wet-processed. The coffee is certified organic and impresses with its velvety, smooth body.

origin
This coffee comes from the centrally located province of Oxapampa in Peru. The CEPRO Yanesha cooperative, which consists of 150 small farms

roast
This filter roast is slightly shorter than an espresso roast. We take the coffee out of the drum when the crack is really going strong. The development time is 12% of the total roasting time, resulting in an optimally balanced cup profile.

freshness guarantee
This Peruvian coffee develops its optimal aroma between the 10th and 60th day after roasting.

preparation
This is also one of the classic ways to prepare coffee. Here’s how I do it: Before putting in the filter paper, I rinse the filter with hot water. I add 6–7 g of ground coffee to the filter for every 100 ml of water. I choose a grind size that lets the coffee brew in about 3 to 5 minutes—you’ll have to experiment a little. The water should be 90 to 95 °C when I first use it to wet the grounds. I wait 30 seconds, then slowly pour the desired amount in a circular motion. Once all the water has drained through, I remove the filter from the carafe.