<new> LAS MISHAS ESPRESSO / PERU 200g</new>
<new> LAS MISHAS ESPRESSO / PERU 200g</new>
Couldn't load pickup availability
Tasting Notes: A balanced cup with gentle milk chocolate and caramel sweetness, red-fruit and plum-like flavours, and a smooth texture.
Roasted with a profile suited to espresso.
Also delicious when brewed as filter coffee.
Coffee: Las Mishas
Region: Colasay
Country of Origin: Peru
Process: Washed
Producer Group: 12 producers
Varieties: Caturra, Bourbon, Catuai
Altitude: 2,090 m
Net Weight: 200 g
This lot is a Community Blend made from coffees grown in Colasay, in Jaén, Cajamarca, northern Peru. Colasay is a coffee-growing area with many smallholder producers.
Coffee is grown at the exceptionally high altitude of around 2,090 m. Farms are divided into small plots of less than two hectares. The area's cool climate lengthens the drying process slightly, contributing to the quality of this coffee.
Community Blend
This lot is a Community Blend from a project involving Nordic Approach, a specialty green coffee importer based in Oslo.
Here, a Community Blend brings together only microlots that meet high standards from small, family-run farms. Rather than a single-farm lot, it is a blend of coffees from the same area across a slightly wider geographical range.
The programme guarantees a fair premium for every coffee and places emphasis on investment in the community. Its purpose is to support a stable supply and give producers an incentive to continue investing in quality improvements.
Please also see
Extraction method
This is the extraction recipe we actually use.
Ratio of coffee beans to hot water
For every 1 part coffee beans, use approximately 16 times the amount of hot water.
Examples:
12g beans, 190g water
15g beans, 240g water
16g beans, 260g water
30g beans, 480~500g water
Equipment to prepare
Ground coffee beans, dripper, paper filter, server, scale to measure hot water, hot water, kettle, timer.
Water temperature
Recommended around 93℃
(When boiling water is transferred to an extraction kettle, it will drop to about 94℃ in 30 seconds to 1 minute.)
Basic Recipe
Recipe for 1 mug (Finished coffee: 220~230g)
Coffee beans: 16g
Hot water to pour: 260g
- Set the paper filter in the dripper.
- Rinse the filter with hot water to wash away paper odors and warm the equipment.
- Drain the water thoroughly and add the coffee beans.
- 0:00 First pour of 40g hot water
- Bloom for 40 seconds.
- 0:40 Pour 60g hot water (total 100g)
- 1:10 Pour 60g hot water (total 160g)
- 1:45 Pour 50g hot water (total 210g)
- 2:20 Pour 50g hot water (total 260g)
- Finished
The target dripping time is around 3:10~3:30.
Success is when you achieve a fruity flavor supported by sweetness and a pleasant, long-lasting aftertaste.
(Depending on the type of beans, the sweetness might be stronger than the fruitiness, or the aftertaste might be short and clean.)
About aging
Coffee Aging - The Luxury of "Waiting" for Deliciousness
Do you think that "fresh coffee must be drunk immediately"?
In fact, coffee has an "optimal drinking period" when it tastes best.
This is called "aging."
Why Aging is Necessary
Freshly roasted beans contain a large amount of trapped carbon dioxide.
If this gas remains, hot water cannot fully extract the components of the beans, resulting in a dull taste.
By "aging" the beans, slowly releasing the gas over several days to weeks, the coffee's inherent sweetness and clear fruitiness emerge, as if a mist has cleared.
Drinking Period Guidelines
KRW's coffee is roasted thoroughly to its core, concentrating its components.
Therefore, it requires a slightly longer rest period than typical coffee.
Recommended from 7 days after roasting
This is the peak time when the aroma becomes most brilliant and the texture (body) becomes smoothly refined.
The flavors continue to integrate as 10 and 15 days pass.
Storage Methods to Maintain Deliciousness
To ensure the aging process proceeds correctly, by following these two points, you can maintain ideal aging.
Seal and Store in a Cool, Dark Place: The enemies of coffee are "oxygen, light, and heat." Store in a bag with a valve or in an airtight container in a cool place away from direct sunlight.
Grind Immediately Before Brewing: Grinding dramatically increases the surface area, causing gas to escape and aging to accelerate rapidly, making long-term storage impossible. Store as whole beans whenever possible and grind just before drinking.
Time is the final piece that completes coffee. Please enjoy the subtle changes in its character over time, starting from the roasting date.