Espresso Recipe | Peru Huaman Castillo


This coffee is a bomb, with lots of fruit, bright acidity and syrupy body. Where we can find vanilla, prune and dark chocolate notes. With this recipe we balance this coffee, looking for sweetness and getting a super balanced double espresso.

  • In: 18 g
  • Out: 46 g
  • Time: 30 sec aprox

For milk drkins, we find a better balance using simple espresso (increasing the dose to 19g) in a 150ml cup. So we get a silky and sweet drink, without losing the shine and fruit that characterizes this coffee.

Recipe based on results with la marzocco linea mini and mazzer Kony E grinder.

The Coffee

Huaman Castillo Martires is the owner of a small farm in the Huaca village in Huabal. Since this district spans a couple of mountains, the climate conditions and soils can vary considerably, with some areas having wet, humid conditions and red, African-like soils and others dry and hot. Huaman and his family pick the ripe cherries before transporting them back to their home where they process them on a small hand pulper and then ferment overnight or up to 24 hours. Once fermentation is complete the coffee is then dried for 10 to 14 days.

Leave us your comments

We’ve created this recipe to help you improve your experience enjoying our beans, but remember that coffee is not an exact science, so we invite you to experiment yourself and, if you feel like, let us know your feedback.

Find more recipes, news and tips to make the most of specialty coffee and bean-to-bar chocolate

Subscribe to our newsletter

Subscribe now to receive these tips, news and promotions by email.

Leave a Reply

Your email address will not be published. Required fields are marked *