Peru – Canaris

When people think of Lambayeque, they often picture Peru’s coast rather than its mountains. But high in the Andes lies Cañaris, a remote Quechua-speaking community where age-old traditions are still part of everyday life. Coffee is a relatively new crop here. Local families introduced it after working on coffee farms elsewhere in Peru and bringing their knowledge and coffee seedlings back home.

This community lot is the result of the work of six neighboring producers from Saucepampa, who grow their coffee at elevations between 1700 and 2000 meters above sea level. Their small family farms are planted with Bourbon, Caturra, and Catimor and benefit from the cool mountain conditions. This allows the coffee cherries to ripen slowly and develop remarkable complexity.

After harvesting, the coffee undergoes a carefully controlled washed process. It begins with fermentation of the whole coffee cherry, followed by another 48 hours of fermentation after the cherries are depulped. The coffee is then dried in direct sunlight for 8 to 10 days.

This is how we brew this coffee!

The perfect espresso recipe depends on many factors: machine, grinder, water, filter basket, beans, etc. At our bar in The Hague, we usually start with this recipe:

19 grams of coffee for an output of 45 grams of espresso (double espresso).

We start with a 25-second extraction time.