Recommended Roast Level:
Medium (City Plus)
Peruvian coffees are not a common offering from Sagebrush. We are really not sure why because we are always amazed when we get the chance to cup a new bean. This Peruvian coffee was cupped with notes of sweet burnt sugar, similar to a perfectly toasted marshmallow. The mouthfeel is juicy and reminds me of a delicious Honeycrisp apple. It is the ideal blend of bold and juicy, with a creamy, caramelized finish. From espresso to pour over, it is a versatile brew and each sip will leave you wanting more!
El Cedro Coffee Production:
Isban Mondragon Jimnes owns a 1.5-hectare farm called El Cedro, where he grows Caturra variety coffee under a cover of shade. Like many of his fellow members of the cooperative Lima Coffees, Isban holds his organic certification, and he has been a member since the earliest days of the young but fast-growing co-op. Coffee on El Cedro is picked ripe and de-pulped either the day or the day after it's harvested, then fermented dry for 35 hours before being washed three times. It's dried for 20–25 days.
|Recommended Roast Level:
||Medium (City Plus)
||Washed (Wet Process)
||Burnt Sugar, Honeycrisp Apple, Caramel
||Complex, Juicy, Creamy
|Recommended Brew Methods:
||Drip, Espresso, French Press, Pour Over
||Peña Blanca, San Jose del Alto, Jaén, Cajamarca
||Isban Mondragon Jimnes