Peruvian Finca Aladinos One Roast
Peruvian Finca Aladinos
Finca Aladinos has always been popular with our customers. For us, it was our first stand-out “wow!” Peruvian coffee of the decade. A small producer that has coffee processing down to a fine art (in my heavily biased opinion). We import this coffee alongside our Organic Peruvian coffees, sharing a container with some old friends. Sharing containers is great for the environment and also helps one another a little too.
To make everyone’s life just a little bit easier, we are going to make an espresso profile of this coffee.
TOP TRUMPS
Country: Peru
Farm name: Aladino
Owners; Aladino Delgado Perez and Rosa Burga Vasquez
Department: Cajamarca
Province: Jaen
District: Chontali
Farm size: 14 Hectares
Altitude farm: 1870-2100 meters above sea level.
Varietals: Caturra and Tabi
Process: Fully washed Drying: Dried in a solar dryer.
Temperature: Approx. 20-25° Celsius during the day and 10-12° Celsius at night
Soils: Loamy clay with an arable layer of 30 to 40 cm deep, presence of gravel, pH neutral, and presence of an abundance of organic matter.
Main Harvest period: Mid-July to Mid-October.
Roast: One Roast
Cup potential:🥣
Aromatics: Summer fruits, Spice | Body: medium | Acidity: Soft, sweet and low|
Have you ever tried a coffee that is everything (good) all at once? Ripe Summer fruits, gooseberry, pink blancmange, and sweet grapefruit just embrace the senses. Jelly baby sweetness that just softens and is an absolute dream to drink. On cooling, I am left with this deep, ripe, passionfruit and sweet nectar-like liquid with a subtle lingering orange citrus.
Offering this coffee as a one roast is challenging. To get good results that didn’t negatively affect the filter, we had to increase our brew temperature from the usual 94C to 95. We had to tighten (make finer) our grinder, too. A combination of increasing the brew temperature and shot time made this a super sweet soft brew. If you had just put this into your machine after brewing something darker, you may have a shock! The plan is to develop an espresso profile of this soon, as we think it’s too good to miss out on.
Espresso:
Biggest drink downwards
9oz Milk-based drink: Somehow, this ripe fruity number has enough soluble to cut through, and you get this delicious ripe fruity, warm pudding of a coffee.
6oz Milk-based drink. Ripe, wild fruity, creamy and citric.
Espresso. Bright green and yellow ripe fruit sugars, soft sweetness, and a little lime on the finish. This has a gentle acidity.
Recipe/Guide:
Milk-based drinks:
18-19g of coffee into 35-38g of espresso liquid in 26-30 seconds.
94C is a good place to start with this.
Espresso: same input of 18-19g of coffee, run longer into 45-50g of espresso liquid in 28-35 seconds.
Please note, as always, that this is a guide. If the coffee comes out a little shorter or longer, try it; you may find something new or something that you prefer!
Back story
Aladino (as in Finca Aladinos) and Rosa. The name of this micro-lot could also be that of a fairytale, and the location of their farm is magical. Only a couple of years ago, Aladino and his father, Urbano Delgado, started to plant the coffee varieties on their farm when they heard that the best specialty coffee producers in the region were growing Caturra and Tabi. In 2002, CENICAFE in Colombia introduced the Tabi cultivar: it is a hybrid of Bourbon, Typica, and Timor. One of the most important attributes is its resistance to coffee leaf rust, but it also displays the good cup quality characteristics of its Bourbon and Typica parents. The fun fact is that ‘Tabi’ means ‘good’ in the Guambiano language, which is spoken by the Guambiano indigenous people.
The farm is simply called ‘Finca Aladinos’ because friends and family who would visit him would say ‘Vamos a la Finca de Aladinos’, ‘Let’s go to Aladino’s farm.’ “And we just keep using that name”, he explains. Aladino then says that he is the second-generation coffee farmer on the land. Previously, a certain part of the farm belonged to his late father. But his father was also the person who gave him a base of knowledge of coffee cultivation. Thanks to that knowledge and his growing passion, he got opportunities that he could never have dreamed of, such as visiting other countries, such as the United States and Japan. But Aladino has not stopped learning, he aims to improve his process every day.
Let us know how you are getting on with Aladino’s coffee @JGInstagram
