King Rail Peru
Tasting Notes: Dark Chocolate, Almond, Caramel
Origin: Chanchamayo, La Florida Cooperative
Altitude: 1220 to 1524m
Milling Process: Washed, Sun-dried
Farm: In 1965, a group of 100 small-scale coffee farmers from the Chanchamayo region came together to establish the La Florida Cooperative. Today, the COOP has grown to over two thousand farmers who work together to improve the quality of coffee La Florida produces. The revenue from their Fair Trade sales has brought education, infrastructure, credit, and environmental consciousness to this rural area. The COOP has established The Occupational Learning Center for Sustainable Agriculture, which offers training in environmentally-friendly farming techniques, as well as providing healthcare services in rural areas, technical assistance in crop diversification to create additional income, maintenance of five roads, portable water systems, schools, a bridge, a health clinic, and they have purchased machinery and land to assist with coffee production. In 2005, La Florida won 6th place in Peru’s National Quality Competition.
King Rails are the largest bird in the Rail family. They live in freshwater and brackish marshes, eating crayfish, crabs and frogs. Due to wetland loss caused by human activities, King Rail numbers have declined 90% in the last half-century. Aves Coffee Co. supports conservation efforts to protect the natural habitat of birds like the King Rail.
Great coffee. Great cause.
Coffee was fantastic. Costumer service was amazing. I did not fill out the online order form correctly, I received a text message immediately to clarify my mistake and ensure I recieved my order on time. This will be my coffee of choice moving forwards.
A little blending takes this up a notch
I bought both King Rail Peru, and Barn Owl Espresso, whole bean. Both are lovely in their own right, but blend them 50 50, makes an absolutely lovely cup of coffee! I blend by weight, to the gram ! I love experimenting with coffee recipes ! I also experiment with grind levels. In this case, I ground espresso fine, BUT, I did a standard pour ever method. Bloom for one minute, then release the coffee to the carafe, and finish the pour to the desired quantity. I used Melita unbleached filters, because bleached filters clog too easily at this grind level. The cheapest way to execute this method is with a drip coffee machine, but you do everything. Leave the carafe out of the machine for the first minute. You pour the hot water in the top, the closer to 203F, the better ! Enjoy, and I encourage you to think outside the box, and experiment !
Wicked coffee, delicious as always!