Espresso
How to dial in- Dose
- 18g
- In the cup
- 38 to 40g
- Time
- 26 to 30 sec
- Water temp
- 94°C
- Grind
- Fine
- Ratio
- About 1:2.2
The story behind the cup
The producer
Pachamama (meaning Mother Earth) is exclusively grown, farmed, harvested, processed by women, for every bag sold, we will donate £1 to Women's Aid in honour of International Women's Day.
The coffee
This coffee is produced on 9 different microlots, highlighting the work of Edith Pena, Mary Montejo and Petronila Lale. This coffee is grown amongst vanilla, sweet potatoes, peanuts and other plants to act as a secondary revenue for the growers. Each crop can also serve multiple purposes; fruit trees for shading the coffee plants and also timber. The neem tree also produces an oil that is naturally anti-fungal which can control coffee leaf rust, which is an ongoing problem for farmers.
The coffee cherry is pulped on member farms, and after selective handpicking the female producers float their cherries to remove under and over ripe cherries. They pulp the cherry and place it in plastic barrels to ferment anaerobically for approximately 18 hours.
Finally, they wash the parchment in clean water and lay it to dry in parabolic dryers.
The parchment coffee is raked frequently to ensure even drying and then it is hand sorted to remove any defective beans.
