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HomeCoffeesBolivia Pedro Flores - Catuai, Washed (35 Hour Ferment)
Caranavi · Bolivia

Bolivia Pedro Flores - Catuai, Washed (35 Hour Ferment)

Washed 35 Hour Ferment Catuai, grown at 1500 to 1670 masl

Roasted by Legend Coffee And Culture

Recently sold out· checked 30 Jul
FarmRoaster-stated
This coffee is sold out, and no other roaster offers this exact harvest right now.
Explore similar coffeesView original listing
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Details

RoasteryLegend Coffee And Culture· Central Coast NSW, Australia
FarmEl Mirador, Caranavi, Bolivia?
ProducerPedro Flores
ProcessWashed 35 Hour Ferment✓
Harvest—
Altitude1500 to 1670 masl✓
ClimateTropical savanna
VarietiesCatuai✓
RoastLight✓
Tasting notespapaya, cacscara, buttery, lavender✓

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

Flavor Profile

4NOTES
  • papaya
    Fruity
  • lavender
    Floral
  • cacscara
    not on the wheel
  • buttery
    not on the wheel

Supply Chain

  1. Farm

    El Mirador, Caranavi, Bolivia

    Grown by Pedro Flores

  2. Roastery

    Legend Coffee And Culture

  3. Coffee· viewing

    Bolivia Pedro Flores - Catuai, Washed (35 Hour Ferment)

Keep exploring the atlas

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

Tastes similarBolivia: Pedro Flores, Dry Fermented WashedBolivia: Gregorio & Nancy Palli, Mosto Fermented WashedBolivia Los Rodriguez Geisha WashedBOLIVIA Maritza Mamani Peaberry WashedBolivia La Linda Java WashedBolivia Don Carlos Geisha WashedMore from this producerPedro Flores5More from this farmEl Mirador2 moreSame variety, exploredCatuai1933Similar flavour profilepapaya, cacscara, buttery431From the same originBolivia271More from this roasterLegend Coffee And Culture13 coffees
Community

Brew recipes

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

ProcessWashed 35 Hour FermentAltitude1500 to 1670 maslRoastLight
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