Gallito de las Rocas

Regular price $18.00

ROAST | MEDIUM

ORIGIN | CAJAMARCA, PERU

NOTES | CANDIED CITRUS, PLUM, BROWN SUGAR

Gallito de las Rocas is our newest "green label" offering. Single Origin coffees with a forest green label are chosen to reflect the characteristics and flavor profile of The Classic. The Classic was our most popular coffee in 2021 - always approachable, always sweet. It's coffee that tastes like great coffee. If you've enjoyed The Classic but want to try something new you won't go wrong with our green label coffees. 

We were very impressed with this coffee from Peru. The vibrancy and sweetness outshone even some of our favorite but similar coffees from Colombia. We were able to purchase Gallito de las Rocas through our importing partner Atlantic Specialty Coffee and the in-country exporting group Origin Coffee Lab. 

This particular lot of coffee represents the work of a 279 member cooperative group located in the Namballe - San Ignacio community, located between the Blanco and Tabaconas rivers. The processing method chosen for this coffee is a low-impact bag-held method, where whole coffee cherries are sealed in grainpro bags for 24-48 hours to improve brightness and acidity in the cup. The coffee is then fully washed to remove all skin and fruit pulp.

The result is a cup profile that balances sweet acidity and rich sweetness. Gallito de las Rocas is sure to be an approachable crowd-pleaser while still impressing the most experienced coffee professionals. 

Producers | 279 member cooperative

Process | Washed

Variety | Various

Elevation | 1800 masl

Note: We roast and ship Mondays, Tuesdays, Thursdays and Fridays

Please place your order the day before the roast day you would like your order shipped on. 

Brewing Suggestions For Our Coffee At Home

 

Kalita Brewer Recipe 

Start | 16:1 Ratio (25g coffee input 400g coffee output)

Total Brew Time | 3:00

Recipe |

1. Heat kettle up to around 195 F - 205 F

2. You can *rinse your filter (helps remove paper taste and pre-heats dripper).

3. Bloom: pre-wet grounds with 10-15% of total brew water and let sit for 30-35 seconds

4. Pour #1 should have a gentle stream in the center of the coffee bed. Pour in a circular motion the size of a nickel / time: 1:35

5. Pour #2 should be slightly more aggressive with the pour. Bring the brew bed half an inch from the top of the brewer and hold there/  time: 2:35

6. Final Pour should be a wide circular motion to remove grounds from top of the filter finishing brew at 3:00

 

V60

Start | 16:1 Ratio  (25g coffee input 400g coffee output)

Total Brew Time | 2:45

Recipe | 

1. Heat kettle up to around 195 F - 205 F.

2. You can *rinse your filter (helps remove paper taste and pre-heats dripper).

3. Bloom: pre-wet grounds with 15% of total brew water and let sit for 30-35 seconds.

4. Pour #1 should be aggressive in a counter-clockwise wide circular motion. Bring the brew bed level to 1/2 an inch from top of the filter.

5. Let the entire bed go dry before adding second and final pour.

6. Final Pour should be slow and steady bringing the brew bed back to original height (1/2 inch from top).

7. As the brew bed begins to drop, stir brew bed with spoon in a counterclockwise circular motion.

8. If done correctly, you should have a mini dome  instead of a flat bed of grounds.

 

Origami Dripper

Start | 16:1 Ratio  (25g coffee input 400g coffee output)

Total Brew Time | 3.00

Recipe | 

1. Heat kettle up to around 195 F - 205 F.

2. You can *rinse your filter (helps remove paper taste and pre-heats dripper).

3. Bloom: pre-wet grounds with 10-15% of total brew water and let sit for 30-35 seconds.

4. Pour #1 should have a gentle stream in the center of the coffee bed. Pour in a wide circular motion with a slow steady stream (slightly thinner than a #2 pencil). time: 1:35.

5. Pour #2 should be slow and steady. Bring the brew bed half an inch from the top of the brewer /  time: 2:35.

6. Final Pour should be wide circular motions with a slow and steady pour finishing brew at 3:00.

 

Moka Pot  (1cup)

Start | 10:1 Ratio 

Grind | really fine ( as fine as your grinder will go)

Total Brew Time | 3.30

Recipe | 

1. Preheat 150g.

2. Pour water up to water release valve.

3. Put coffee in basket and level (tamp a little).

4. Put basket in water.

5. Put straight on med/high heat on stove *(do not let it boil)
When it “gurgles” immediately remove from heat and place in an ice bath or run cold water over the bottom.

 

More brewing guides coming. Need some brewing suggestions? Email us info@blackwhiteroasters.com

 


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