Pangoa, Peru
Pangoa, Peru
In the mountains of Pangoa, Nomatsiguenga communities cultivate coffee as they care for the surrounding forest. At an altitude of approximately 1,700 meters, this Peruvian terroir is a testament to a precious balance between preserved nature and living traditions.
In the heart of Mazaronquiari, the cherries are harvested at perfect ripeness, then washed and sun-dried. From the Pangoa cooperative, this coffee supports sustainable agriculture championed by over 700 families.
IDENTITY CARD
The profile of this coffee
- Woody
- Dried fruit
- Black cherry
Count 60 g of coffee per litre of water, or 15 g for a 250 ml cup. Use water between 92 and 96 °C, never boiling. For filter, extraction should run from 2 min 30 to 4 minutes depending on volume.
This washed coffee handles 95 to 96 °C well: the heat helps reveal its body without masking its acidity.
If the cup is bitter and drying, coarsen the grind. If it is sour and hollow, make it finer. One variable at a time.
Store this coffee as whole beans, in its original bag properly resealed, away from light and heat, at room temperature.
Do not keep it in the fridge: moisture and condensation damage the beans and make them absorb odours.
Once ground, use it quickly: the volatile aromatics escape within days.