Peru Silvino Sanchez Abad, Geisha - Washed (X-grade)

$39.50

Weight
Grind Size

Tastes Like: Passionfruit, Watermelon, Toffee
Special Release (200g bag volume)

Producer: Silvino Sanchez Abad
Farm: Finca Las Palmas
Region: Cajamarca
Municipality: San Ignacio
Harvested: May-October
Variety: Geisha
Altitude: 1915 MASL
Process: Washed

About Silvino and his family:

"Since I started my journey in the coffee world in 2019, I have felt a deep motivation to
significant progress. I have optimized my processing, starting with a cherry fermentation produce specialty coffees. Over the years, and with the help of Peca, I have made that lasts for 24 hours. Once the coffee is pulped, it undergoes a second fermentation ni improved practices that have elevated the quality of my production. I now conduct three sealed plastic bags that lasts for 36 hours. Additionally, I have implemented new and fertilisations per year, which has transformed not only my work but also my family's life. 

I am the third generation of coffee producers; since I can remember, I have been involved in this exciting world. After finishing high school, my father gave me half a hectare of land, where in 2018 I planted 2,000 caturra plants. Thanks to sales in 2021, I was able to buy another hectare from a neighbour, where I planted geisha, thus diversifying my production.

At home, my wife Rosa plays a crucial role. She takes care of preparing our meals and supervising the drying of the coffee, as well as helping me during the harvest. I handle the cultural tasks, from fertilization to harvesting, together we also grow bananas, cassava and bituca for our consumption, which allows us ot be more self-sufficient, especially during harvest time when we have many workers to feed. 

The biggest challenge I face is ensuring that all our coffee production is special. Every day while I am at home supporting my wife and taking care of our three-year-old daughter, I am aware that she also needs my attention and support, both at home and on the farm. By producing coffee, I have managed not only ot improve our quality of life but also to educate my daughter, a dream I have always had."

Espresso Recipe

While it's worth noting all machines and grinders are different, here's where we'd start, then play around and tune it to your setup!

BLENDS:
Dose: 21 grams
Yield: 45 grams
Time: 28-32 seconds
Ratio (dry coffee:espresso): 1/2.1


SINGLE ORIGINS

These are roasted light, with great developement.. so leaves us running a couple recipes:

Light & Bright
Dose: 19 grams
Yield: 56 grams
Time: 17-18 seconds
Ratio (dry coffee:espresso): 1/2.9

Syrupy & Sweet
Dose: 19 grams
Yield: 58 grams
Time: 24-28 seconds
Ratio (dry coffee:espresso): 1/3

This is based on our commercial machine at the following parameters:

Pressure - 6 Bar
Temp - 95 Degrees Celsius
Basket - 20g VST
Shower screen - IMS

Single Cup Filter Recipe

Pour Over
Dose - 15g
Water -
Temp - 100 Degrees

0:00 Bloom - 35g
0:30 First Pour - up to 140g
1:05 Second Pour - 195g
1:45 Third Pour - 255g
Brew time 2:45 to 3:00

Check out James Hoffmans Youtube for an awesome bloom technique, and use the Rao Spin after each pour.

Aeropress
Use the inverted method
Dose: 13g
Water: 220g
Brew Time: 1:30
Press Time: 30sec
Extend brew time to make it stronger, shorten brew time if you want a mellower brew.

Batch Brew Recipes

General Specs
Ratio: 1:17
TDS: 1.25 - 1.35
Ext %: 20-21%

Breville Precision Brewer
Temp: 95 Degrees Celsius
Flow Rate: Fast
Bloom: 30 seconds
Basket: Flat bottom gold
Filter Paper: Melitta 8 - 12 cup
Dose: 70 grams
Water: 1,200 ml
Ratio (dry coffee:water): 1:17

Fetco
Temp: 94 Degrees Celsius
Brew Time: 4:15
Pulses: 10
Pre-Wet: 15%
Pre-Wet Delay: 1:00
Drip Delay: 1:15
Dose: 120 grams
Water: 2050 ml
Ratio (dry coffee:water): 1:17