We receive fresh deliveries of these coffee beans twice per week. Please allow up to 3-4 working days after you order for dispatch in case we need to wait for the next delivery.
This coffee brings back memories. Back when Rosetta Roastery last released a coffee from La Nueva Florida, the bags were still black and had somewhat esoteric movie references on them (some that might appeal to vintage Jack Nicholson fans). At the time that coffee was released, it was still fairly uncommon to get Peruvian specialty coffees in South Africa. Times have changed (for the better) and you could say that this coffee's predecessor foreshadowed what was to come.
Today, Peru is an origin that you'll see on the menus of most specialty roasters in SA. The South American country has had a resurgence in interest around the world, and thanks to great growing conditions, the results are pretty delicious. Still, Peruvian coffees are often great value compared to other South American origins, simply because they had been out of focus for so many years prior.
At CCB, we love Peruvian coffees for their balance and broad appeal. They're coffees that both the hipsters and comfort-seekers will appreciate. This one is no exception.
Phaedon's tasting notes
My impressions of this coffee are remarkably similar to those of its predecessor; I went back and checked. This is the kind of coffee I tend to enjoy on a cold winter morning: nothing too out there, no overwhelming acidity, plenty of body, lots of sweetness, balance. It offers a malty quality, some hints of nuts and dark chocolate, a creamy mouth feel - a reason to get out of bed you might say.
Skip the pour-overs on this one; get out your immersion brewers (AeroPress, French press, siphon) or fire up the espresso machine (or get out that moka pot if you don't have one). Luxuriate in the full, unfiltered experience while you wait for the sun and temperature to come up.
Rosetta Roastery's notes
Flavour profile: Full bodied, malty, brown sugar
Getting heat into the centre of these big Peruvian beans means a nice, high charge temperature.
To maximise caramelisation, we apply a relatively long development to achieve a high delta (temperature increase from first crack to drop out) - with an aggressive but measured heat application to avoid scorching. This results in a cup full and malty enough to pair easily with milk but preserving some bright citrus acidity to be had black.
The Ramos Ccoillar Family are the founders of the Nueva Florida community, the inhabitants originating from the Huancavelica region in the Andes of Peru.
15 years ago, the poor growing conditions and agricultural debt forced Ccoillar’s oldest son, Florentino to leave the region. He found a plot of highland jungle that was for sale which he called ‘La Nueva Florida’, or ‘The New Flowering’. There he planted his first coffee trees.
Despite the Roya plague between 2011 to 2014, The La Nueva Florida group has been producing high-scoring, top-quality coffee. Our partners have been working on projects with the farms, collaborating closely with the families over the past four harvests.
The constant humidity makes drying a challenge. They have been investing in building more drying structures as they are currently limited by their low drying capacity. They have a strong focus on refining harvest and post-harvest practices as well as experimenting with separating varieties and controlled anaerobic fermentation.
- Altitude: 1,750m - 1,800 ASL
- Processing: Fully washed
Variety: Typica, Caturra, Bourbon, Pache
- Region: Rio Negro, Junin, Satipo
- Country: Peru
- Producers: Ramos Ccoillar and various smallholder farmers in the La Nueva Florida community
- Harvest: 2020