EDINSON VILLA LOAYZA 200G

Packing flavours into coffee beans is more easily done the higher the altitude you grow it at. More on that below, but Mauro, Augustin and Juan has done just that with this immensily flavorful coffee that bursts out with fragrant notes of citrus fruit and florals. 

Origin: Peru, Pariahuanca Huancayo, Junin
Producers: Mauro Salasar Vivanco, Augustin Gutierrez Centeno, Juan Asto Ramos
Altitude: 2100-2300 masl
Variety: Typica and Caturra
Process: Washed
Flavor profile: Lemongrass, Jasmine, Lavender, Ginger, Lemony Bassetts
Number of cans produced: 900

REMEMBER TO PURCHASE THE REUSABLE LYKKE CAN CAP FOR RECLOSING THE CAN! 

Roast process:

High altitude washed coffee means high density beans packed full with oodles of acidity and fruity sweeetness. In order to harness this potential we need a hot roasting drum packed with energy and lots of heat early on in the roasting process to penetrate the dense bean and heat them from within. It’s then important to back off at the right time to ensure a long enough roast profile to properly develop the sweetness and avoid vegetal flavours. When done right coffees like this can be truely spectacular.

FLY HIGH

If you put “Pariahuanca Huancayo” 10 times in a row, flip it vertically and measure it – it’ll be almost as high as the altitude that this coffee was grown at. Almost. It would also be the height of Swedens highest mountain Kebnekaise. But that’s the kind of stuff you think of when you’re high. FLYING high that is.

High as the elevated flavours due to the slowly matured cherries that creates an explosion-like firework of densely packed aromas! Or high as in being happy, successful or actually flying high in some sort of vehicle. Like Ikaros and his honey/feather wings. Mmm honey…