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HomeCoffees【SALE】コーヒーバッグ「ペルー カンポ・ヴェルデ農園 ウォッシュド」
Inkawasi, Cusco · Peru

【SALE】コーヒーバッグ「ペルー カンポ・ヴェルデ農園 ウォッシュド」

Washed Gesha, Bourbon, grown at 2405 masl

Roasted by WOODBERRY COFFEE SHIBUYA

Recently sold out· checked 3 Aug
FarmRoaster-stated
This coffee is sold out, and no other roaster offers this exact harvest right now.
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Details

RoasteryWOODBERRY COFFEE SHIBUYA· Tokyo, Japan
FarmCampo Verde, Inkawasi, Cusco, Peru?
ProducerWilfredo Arias Candia
ProcessWashed【プロセス】ウォッシュド≈
Harvest—
Altitude2405 masl✓
ClimateTropical monsoon
VarietiesGesha, Bourbon≈
Roast—
Tasting notesjasmine, bergamot, lychee, grape, honey✓

How sure we are✓ stated by the roaster≈ derived from region or name? unverified: not found in their text

Flavor Profile

5NOTES
  • jasmine
    Floral › Jasmine
  • bergamot
    Floral › Black Tea
  • lychee
    Fruity
  • grape
    Fruity › Grape
  • honey
    Sweet › Brown Sugar › Honey

Supply Chain

  1. Farm

    Campo Verde, Inkawasi, Cusco, Peru

    Grown by Wilfredo Arias Candia

  2. Roastery

    WOODBERRY COFFEE SHIBUYA

  3. Coffee· viewing

    【SALE】コーヒーバッグ「ペルー カンポ・ヴェルデ農園 ウォッシュド」

Keep exploring the atlas

Follow the thread to coffees, farms and varieties linked to this one.

Tastes similarペルー カンポ・ヴェルデ農園 ウォッシュド(COE2024 #2)ペルー エル・ミラドール農園 ゲイシャ ウォッシュドブラジル ペドラ・レドンダ農園 カツアイ ハニー Brazil Pedra Redonda Catuai Honey シングルオリジン スペシャルティコーヒーペルー ミラフローレス農園 ジャバ アナエロビック ウォッシュドエルサルバドル ロス・ピリネオス農園 ゲイシャエルサルバドル ロス・ピリネオス農園 パカマラMore from this producerWilfredo Arias Candia1More from this farmCampo Verde1 moreSame variety, exploredGesha2495Bourbon2353Similar flavour profilejasmine, bergamot, lychee1587Same processWashed13025From the same originPeru1579More from this roasterWOODBERRY COFFEE SHIBUYA111 coffees
Community

Brew recipes

No community recipes yet: pick a method to see a proven baseline, then share your own.

ProcessWashedAltitude2405 masl
V60Filter
Standard
Dose15 gWater250 gRatio1:16.7Temp93°CTime2:45
Grindmedium-fine
  1. 0:00bloom 45 g, 45 s
  2. 0:45pour to 150 g
  3. 1:30pour to 250 g

“Clean and bright: the all-rounder.”

A standard starting point: tweak one parameter at a time.

These are standard starting points, not community recipes. They reliably make a good cup. Then change one parameter at a time (grind first, then ratio, then temperature) to pull more out of this particular coffee.

Traceability