La Palta

Origin: Peru Varietal: Yellow Caturra Process: Washed Altitude: 2236 MASL Tasting Notes: Almond Butter, Dried Apricot, Black Tea About the Farmer Merly León A dedicated member of the Aromas del Valle cooperative for five years, Merly León embodies the spirit of collaborative excellence. Alongside her family, she has spent years refining her knowledge and techniques to develop varieties that capture the distinct aromatic profile of the region. Her work is a testament to how constant effort and shared expertise result in a harvest of exceptional quality. About the Origin La Palta Farm Named after a singular, flourishing avocado tree that stands on the property, La Palta farm is situated in the El Campo sector of Santa Teresa de Callayuc. At a remarkable elevation of 2,236 masl, the farm has been carefully cultivated for over seven Years. La Palta is home to a diverse range of varieties, including Red and Yellow Caturra, Catuaí, Typica, and Sirve. Each is managed with precision to ensure the local terroir is fully expressed. Utilizing a traditional Washed process, these coffees are defined by a notably clean and sweet profile—a direct reflection of the family’s careful handling and the crisp, high-mountain air of the Andes. Brewing Recipe V60 Recipe As with all recipes, this is a guide. Adjust to your taste. Experiment. Enjoy. Ratio: 1:17 ratio - 15g coffee to 255g water Water Temperature: 94 degrees Grind: 20 Clicks on Timemore C2 (Medium Coarse) Brew Time: 2:20-2:40 0:00 - Pour 45g 0:45 - Pour 70g 1:15 - Pour 70g 1:45 - Pour 70g 2:30~ Drawdown If draining quickly, give V60 a swirl. Sharing your brews on IG? Tag us @wolfcoffeeroasters