Peruvian Finca Los Silvas One Roast
Peruvian Finca Los Silvas
I know that we shouldn’t have favourites, but I just love this lot once again. The pre-shipment sample was very bright and shallow compared to what we are drinking today. This is a fully washed coffee that has a subtle, tropical ripeness to it. Peruvian Finca Los Silvas is a small family farm that (like us) started with nothing and has slowly built something up. For me, this is the kind of coffee I love to take home and brew in different ways over the weekend. Last weekend I took some home before I really should have and it was delicious!
Community: Sector El Campo
Number of growers: 5
Average Farm Size: 8 hectares
Varieties: Caturra and Bourbon
Altitude farm: 2000 meters above sea level
Main Harvest period: July – September
Processing: Fermentation of 48 hours. Washed
Drying: On raised beds undercover.
Roast: Medium Filter.
Aromatics: Big chocolate aromatics with a promise of ripe fruit 😁 | Body: Light | Acidity: Citric, and passionfruit.
On opening (in a cupping bowl) Los Silvas is bright and citric like Grapefruit, with white fruit sugars and a cocoa finish. As the coffee settles down and cools, the citrus fades and is replaced with ripe passionfruit-like fruit sugars with a long lingering cocoa and citrus finish. All of the way down to cool, this is deeply sweet and tropical, punctuated by that finish.
Roast level: Light-Medium Filter.
Filter recipe: 60-65g per litre.
Here is another coffee that shouldn’t work in espresso. Light juicy filter with beautiful acidity. It turns out that this has a really high soluble and as long as you are not looking for roast, you shouldn’t be disappointed.
Milk-based Drinks Recipe: 17g into 34g (or just dry: wet 1:2) in 30-35 seconds. 93-94C for milk-based driks. The milk-based drinks are more like a “fool” or ripe fruity pudding (if you will?). Deeply sweet and ripe that carries right through the milk. Naturally, if you are a fan of the “all new 18-30”, 19g into 32g of liquid in the same time frame, works well too.
Espresso: 17g into 45-50g for espresso in 30-40 seconds.
If you, like me are a fan of the juicy side of coffee, this coffee will/ could make you smile too.
Celestinda and Pepe Silva are first-generation coffee farmers. They started off with borrowing a small parcel of land from Pepe’s brother and have slowly grown their operation. Today the couple has 6 children and 10 hectares of fertile coffee-growing land. Four of their offspring have their own families and coffee is the main income for all of them.
Alongside coffee, the family is quite well known for producing Yonque, a local drink made from distilling sugar cane.
Why not share your brews with us @jamesgourmetcoffee