El Colibri - Espresso from Peru

Unfortunately, this coffee is sold out, but we're planning to bring it back to us with the next harvest.

A smooth espresso. Lemonade in espresso form. Sweet, citrusy, dark berries - the texture is soft, the acidity is invigorating and well-integrated. For the second time in a row, the Colibri flies to us, a micro-lot from Norcafé, our partners in Peru.

Roasted for espresso, cappuccino, café crème

Green Coffee Info

Origin: Peru, Cajamarca, San Ignacio

Producer: Ylder Lenon Herrera Heredia

Varieties: Caturra, Costa Rica 95

Post-harvest process: pulped, fermented, washed

Tell me more about El Colibrí

Ylder is president of the still young cooperative Norcafe Peru in Jaén. In 2015, he founded the cooperative with the idea of inspiring young people to grow coffee. He sought out partners and found kindred spirits in 100 families. In the following years, more and more young people with good education returned from the city to the countryside, where they see coffee production as a future perspective. It's worth it for them because they can target new, certified and specialty markets. Ylder continues to run his small 1.5-hectare finca and is fully committed to the specialty card. He experiments with different post-harvest processes and wants to turn his finca into a model farm for cooperative members.

Why does the coffee taste the way it does?

We wanted to know that too - "Precision, precision, precision." So simple. And yet so difficult. Ylder picked the cherries with a small team he's been working with for a long time, pulped them immediately afterwards, and fermented them for 30 hours without water. When fermenting pulped cherries without water, there is a somewhat more intense fermentation than if the coffee were soaking in water. And you can taste it - the sweet, ripe citrus notes are likely supported by the fermentation. The juicy acidity results from the growing conditions. Ylder's farm is very high altitude and cool, so the coffee grows slowly. This is always accompanied by a dark berry note that reminds us of juniper berries.

Why did we buy this coffee?

Because it's a pleasure to add multiple different coffees from the same partner (Cooperativa Norcafe) to our range. We have a cooperative lot from Norcafe, the filter coffee Cerro Azul, and now for the second time the Colibrí. This gives us and you an insight into a small region and how different and profound coffee can taste.

Brewing Recipe

We find a brewing ratio of 1:2.1 in 30-32 seconds very delicious - even though the coffee has a distinct acidity, this brewing ratio is fun because the coffee is also very sweet. The tight brewing ratio also makes the texture very silky. The juniper/dark berry note follows the sweet-sour, white wine-like opening.

How do we roast this coffee?

Short and snappy. 11:20 min, development of 13.5% with a slightly higher end temperature than, for example, the Boa Vista. We reduce energy early in the roast (first adjustment at 2:30 minutes), then gradually lower the temperature, significantly less energy once the first crack / development time starts, and maintain some base gas until the end. The coffee roasts almost by itself - el Colibrí is a small lot, the density is uniform and the beans are well sorted. A dream to roast this coffee.

Shipping also available as Coffee Letter

All our coffees can be ordered in the form of the Coffee Letter. This reduces shipping for 250g of coffee from CHF 7 to CHF 2. It is treated like a regular letter and arrives in your mailbox.

At checkout, you can choose between the Coffee Letter, A-Post, and B-Post options.