9th-cc-anniversary-mockup.png
Producer
Richard Chavez Maytan
Region
Cusco
Elevation
2 200 masl
Variety
SL-9
Process
natural
Crop
2025
Cupping score
89
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  • Last chance
  • Limited edition

Soltero Pata - Peru

black currant, guava, jasmine


natural

natural

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Description

Recommended preparation

We are celebrating 9 years of Candycane Coffee. Thanks to you – our customers, friends and everyone who is part of our journey – we can do what we really enjoy for the ninth year. For this occasion, Zdeněk has selected a coffee for you that perfectly embodies everything we believe in: exceptional origin, unique character and an unforgettable experience in a cup. A rare Kenyan variety SL-9 grown in Peru and processed using an unconventional natural method. This coffee has become one of our most popular coffees of this year's harvest, and we are happy to share it with you. But hurry, only 400 packages of this microlot are available.

Soltero Pata – Richard Chávez Maytán

High in the Peruvian Andes, in the Inkawasi area of ​​the Cusco region, Richard Chávez Maytán grows the exceptional SL-9 variety on the Soltero Pata farm. At an altitude of 2,200 m above sea level, coffee is produced that combines a unique terroir with a long-standing tradition of cultivation and processing passed down through generations.

This lot was processed using the natural method, which is experiencing a renaissance at the Incahuasi cooperative thanks to its emphasis on precise fermentation and slow drying at high altitude. The result is a clean, complex and distinctly fruity profile that underlines the potential of contemporary selection coffees from Peru.

The taste reveals notes of blackcurrant, cherry and lime candy, complemented by juicy raspberry and guava. Subtle nuances of hibiscus and jasmine give the cup elegance, freshness and a long, layered finish.


suggested brewer

V60

amount of coffee

15 g

amount of water

225 g

water temperature

94 °C

time

3:00 min

  1. 1

    Place the paper filter in the V60-02 and rinse it thoroughly with hot water. Then pour out the water.
  2. 2

    Add 15 g of ground coffee and gently level the surface.
  3. 3

    Start by pouring 45 g of water. Pour in a circular motion, trying to wet all the coffee evenly. Let it bloom for 30 seconds.
  4. 4

    At 0:30, add another 45 g of water.
  5. 5

    Repeat this process a total of five times, waiting about 30 seconds between each repetition.
  6. 6

    In total, you will use 225 g of water, divided into five portions of 45 g each.
  7. 7

    Around 3:00, the extraction is nearing its end. You can remove the dripper from the server at around 3:15, when the coffee is just dripping slowly.
  8. 8

    Gently stir the coffee in the server with a spoon to blend the layers together.