June Coffee of the Month - Peru Efrain Carhuallocllo

It's time for June's Coffee Club! Every month we like to highlight new and unique coffees, carefully curated by our roastery team to give you varying flavour profiles and new taste experiences.

"We’re super excited to be able to showcase this coffee from the distinguished Efrain Carhuallocllo Salvador. Once harvested, Efrain's coffee is allowed to rest for 24 hours under shade in plastic bags. Following this, the beans are washed and before being transferred to African beds that are maintained under controlled temperature and humidity conditions. 

With notes of peach and waffle bursting through, it is a coffee full of flavour and acidity, and we’re really proud to release this coffee at Small Batch Coffee Roasters." - Dan, Senior Roaster

Efrain Carhuallocllo Salvador owns 4 hectares of land in the El Corazon village in Chirinos district and is one of the most innovative producers in all of Peru. His farm and wet mill are run with extreme care and precision, where he grows Caturra (yellow and red) and Geisha varieties. Efrain competed in the very first Cup of Excellence competition in Peru and placed 2nd. Prior to, and since competing in the CoE, Efrain has won a number of local and national competitions and is likely the most decorated producer in Peru. 

Coffee Tasting Notes:

Berries, waffle, brown sugar and peach

Brew Guide:

1. Remove the portafilter from your machine and wipe clean, if needed.
2. Flush your group-head, ensuring the shower screen is free from any previous residue. 
3. Dose 18g Peru Efrain into the basket.
4. Level and firmly tamp your shot.
5. Insert the portafilter back into the group-head, placing scales and cup underneath.
6. Start extraction. 
7. When you have achieved a 34g-36g yield of espresso, brewed between 28-30 secs, stop the extraction. 
8. Remove the cup, serve with silky steamed milk or enjoy black.

Shop Peru Efrain Carhuallocllo here.