filtro ad infusione in un calice con caffe monorigine e bustina monodose di caffe macinato e caffe macinato su un disco d'oro
bustina monodose di caffè colore marrone con descrizione del prodotto Peru Alto Palomar Specialty Monorigine e l'elenco di dove si possono utilizzare in moka french press o filtro ad infusione
  • Load image into Gallery viewer, filtro ad infusione in un calice con caffe monorigine e bustina monodose di caffe macinato e caffe macinato su un disco d'oro
  • Load image into Gallery viewer, bustina monodose di caffè colore marrone con descrizione del prodotto Peru Alto Palomar Specialty Monorigine e l'elenco di dove si possono utilizzare in moka french press o filtro ad infusione

Specialty coffee Peru Altomar - Sachet

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€21,50
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FOR DEMANDING CUSTOMERS WHO ARE LOOKING FOR AN EXCLUSIVE TASTE THAT ONLY A QUALITY SINGLE ORIGIN CAN GIVE


CHARACTERISTICS: In the cup a sweetness prevails with aromas linked to amaretto and honey, in the after taste a persistent note of milk chocolate, the acidity is delicate and pleasant, in espresso a silky and velvety body.


USE: Moka


from 1 cup you use a 7g sachet.

of 3 cups, a 15g sachet is used.

6 cups use 2 sachets of 15g.

French Press


with 125ml / g of water a 7g sachet is used.

with 250ml / g. of water a 15g sachet is used.

with 500ml / g. of water 2 sachets of 15g are used.

Infusion filter


follows the doses of the French Press

CULTIVATION AND FIRST PROCESSING OF SINGLE ORIGIN COFFEE: CACE Alto Palomar is based in the heart of Amazonian Peru, in a mountainous and unpredictable area, difficult to reach and therefore little known as a coffee area. A hundred small producers grow coffee between 1200 and 1800 meters, in the shade of a forest. The harvest, between April and July, is done entirely by hand; afterwards the berries are left to ferment for 24-36 H and subsequently dried in ovens.

COUNTRY: Peru

AREA: Chanchamayo

COVERAGE: Cace "Alto Palomar"

ALTITUDE (m above sea level): 1200-1800

COLLECTION METHOD: Harvested by hand

PROCESS: Washed

DRYING METHOD: Drying in ovens

VARIETY: Caturra, Typica