Lenin FloresYellow Caturra

Lenin is both a grower and an organizer. He runs QC for El Morito in Cajamarca while managing his own diverse plots, one of the highest farms in the group, sitting above 2,000 meters. He’s also the connective tissue between El Morito and the wider coffee world: fostering relationships with growers abroad, bringing new genetics home, and sharing them across the network.

Lenin's take on washed processing results in a sweet and comforting cup profile, reminding us of things like orange jam, soft florals, & nougat.

A natural mutation of Bourbon that causes the plant to grow more compact, discovered in Brazil sometime between 1915 & 1918.This strain of Caturra naturally ripens to yellow.

Washed process. First, ripe coffee fruits are picked at 18 brix or higher and transferred to airtight tanks to ferment as whole fruit for 36hrs.. Next they are depulped and the mucilage covered seeds continue fermentation for 48hrs.. Once the mucilage has broken down and the ph has dropped, Maria washes the coffee thoroughly, and then transfers the parchment coffee to a shaded solar dryer to dry over 20-25 days.

There are plenty of other great recipes out there. If you have one you already use, that's a great place to start. If you're looking for some guidance, this is our main QC V60 recipe.

V60-02 (ceramic) • 1:17 ratio (15g.:255g.) • 96C

• 0:00 - 55g. Bloom, gentle swirl just to make sure everything is saturated
• 1:00 - 155g. Center pour with dime sized circular motion until about 120g. then spiral pour out to include outer rim until 155g. finish pour around 1:20
• 1:45 - 255g. Center pour with dime sized circular motion until about 220g. then spiral pour out to include outer rim until 255g. finish pour around 2:05; gentle swirl to aid in even drawdown

finish around 3:00 depending on grinder and filters

Water:

Low ppm (Vancouver municipal water is about 30ppm); or Lotus water Light & Bright / TWW 1/2 strength give great results too.

Resting:

Best rested for 2 weeks after roast date