March 16, 2021

Brewing: Peru Elodia Calderon Burga

We're back with another addition of our brewing series, this time we're sharing a V60 recipe for one of our newest arrivals, Peru Elodia Calderon Burga!

As always, our inspiration behind this series is to help our community either begin their journey into manual brewing methods, or act as a starting point for additional tweaking and calibration for those who are more seasoned.

Each post will include recipes for at least one of these three popular manual brewing devices (Chemex, V60, and Aeropress), and will include grind settings based on a Baratza Encore, a popular entry-level home burr grinder. We are excited to team up on this series with Alex Wallace (@wallacecoffee on Instagram), who will be contributing his personal recipes and findings with each coffee.

So without further ado, let's brew some of this new Peru!

Peru Elodia Calderon Burga

Region: San Ignacio
Varietal: Catimor, Pache
Process: Fully Washed
Elevation: 1750 M

COOPAFSI is a fair trade and organic certified cooperative, located in the province of San Ignacio, in the region of Cajamarca. The group was founded in 1969 with 10 producers, and has since grown to over 350 producers, 80 of which are women. The main goal of COOPAFSI is to improve the livelihood of the producers and their families. One of the ways they have grown and continued to achieve this is by focusing on improving the overall quality of their coffee to receive higher premiums for their hard work.

This coffee is a micro lot, coming from one of the smallholder farmers that makes up the Northern Peru coop. Made up of Catimor and Pache varietals, both are hybrids that help solve certain issues such as resistance to coffee leaf rust (Catimor), and smaller overall plant height (Pache).

Amazing flavors like red grape, a honey butter sweetness, and a juicy finish has us drinking this Peru every day here at the roastery! It has plenty of complexity and great overall characteristics that make it both approachable for an every day drinking coffee, while also keeping you excited for that next cup. For those that are looking for a reference point, this coffee is similar to our Colombia Santa Barbara but with a bit more acidity, and more pronounced sweetness.

Alex Says...

Spending another morning with Atomic Coffee Roasters.

Today’s brew is this really nice washed coffee from Peru. It’s such a well balanced coffee that’s approachable to be perfect for the daily cup. It’s bright and juicy like red grapes. It’s creamy and sweet, and slightly nutty. After it cools just a bit, a mixture of milk chocolate and dark chocolate is in the cup and it’s such a great finish to keep you wanting more.

V60 Recipe

Quick Facts

Method: Hario V60
Ratio: 20g coffee / 320g water⁣
Grind: 18⁣ setting on Baratza Encore
Water Temperature: 204F


Brew
0:00 - 60g
0:45 - 146g
1:20 - 232g
2:10 - 320g
TBT - 3:20

1. Boil - Start by filling up your kettle with water. If you have an electric kettle, set the temperature to 206F. If not, bring the water to a boil then let cool before brewing.

2. Grind - Weigh out 20g of coffee, and grind on your Baratza Encore at setting 18.

3. Pre-wet Filter - Place your V60 on top of the vessel you plan to brew into, and place a filter into the V60. Pour warm water over the filter, until you hit every spot. This avoids any papery tastes in your coffee. It also pre-warms the V60 and your brewing vessel, to avoid coffee cooling upon contact. This is also a good chance to pour warm water in your mug as well. Make sure to dump this water out before brewing.

4. Begin Brewing - Place your V60 / brewing vessel on top of your scale. Add your coffee to the filter. Make sure your scale is zeroed, and start your timer. Add 60g of water, then wait until your timer says 45 seconds.

5. Continue Brewing - At 45 seconds, continue pouring water until you reach 146g. Wait until your timer says 1:20, then pour until you reach 232g. Wait until your timer says 2:10, then pour until you reach 320g.Your total brew time, the point where you can take your V60 off the brewing vessel, should be about 3:20.

6. Enjoy! - Pour into your favorite pre-warmed mug, and enjoy!

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Brewing: Peru Elodia Calderon Burga