Field Blend by Evert Wilson Ccorimanya from Cusco, Peru
Producer: Evert Wilson Ccorimanya
Where: Chaupichullo community in Cusco, Peru
Varieties: Typica, Bourbon, & Caturra
Tasting notes: berry jam, pecan, cacao
Pastry-like with pink berry jammy sweetness and a lingering cacao finish, this blend of Typica, Bourbon, & Caturra was grown by Evert Wilson Ccorimanya in the Chaupichullo community of Cusco in Peru. The coffee is washed processed, which consists of 36-46 hours of submerged fermentation, followed by 15-20 days drying on raised beds.
Evert is part of the Valle Inca producer group. His farm, Nogalniyoc, is located in the Chaupichullo community in Calca, where he is producing a stellar mix of Caturra, Typica, and Bourbon. We’re hoping we have the opportunity to work with his coffee in future years. This is his first harvest with the group!
Evert grows a mix of Typica, Bourbon, & Caturra
Once the ripe cherries are pick, Evert depulps the fruit from the seed and proceeds to ferment the sticky mucilage layer off the seed using a 36-46 hours under water fermentation, followed by 15-20 days drying on raised beds.
We brew all our coffees with municipal water that flows from our taps in Metro Vancouver. This municipal source is very soft, low ppm water (around 30 TDS)
There are many alternative water recipes out there that will produce tasty cups if your water from the tap isn’t giving you good results. A good place to start is 1/2 strength Third Wave Water of around 60-70ppm (0.16g.-0.2g./L of TWW powder).
We make an effort to taste our coffees in a variety of ways, but mostly use cupping, V60, and Kalita 155 brews as our main ways of quality control and dialling in roast profiles. Our filter recipes can be found in our Journal here:
Roasted with filter coffee in mind, expect shots that are lighter in body and brighter in acidity than your typical espresso profile.
Evert Wilson Ccorimanya’s field blend makes shots that are well balanced, sweet & bright, with a pink berry fruitiness and cacao finish. A great coffee for both espresso and filter coffee. It’s been pretty forgiving and easy to work with.
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