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HomeCoffees[New Crop / 소분] 페루 부에노스 아이레스
Cajamarca · Peru

[New Crop / 소분] 페루 부에노스 아이레스

Washed Caturra, Catuai, Typica, grown at 2250 to 2400 masl

Roasted by Coffee Libre

Available now· checked 30 Jul
Washing StationRoaster-stated
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Details

RoasteryCoffee Libre· Seoul, South Korea
Washing StationBuenos Aires, Cajamarca, Peru≈
ProducerSmallholder Farmers
ProcessWashed✓
Harvest—
Altitude2250 to 2400 masl✓
ClimateTropical rainforest
VarietiesCaturra, Catuai, Typica✓
Roast—
Tasting notesraspberry, blueberry, dried fig, chocolate, cherry, wine✓

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

Flavor Profile

6NOTES
  • raspberry
    Fruity › Berry › Raspberry
  • blueberry
    Fruity › Berry › Blueberry
  • dried fig
    Fruity › Dried
  • chocolate
    Nutty/Cocoa › Chocolate
  • cherry
    Fruity › Cherry
  • wine
    Sour/Fermented › Alcohol/Fermented

Supply Chain

  1. Washing Station

    Buenos Aires, Cajamarca, Peru

    Grown by Smallholder Farmers

  2. Roastery

    Coffee Libre

  3. Coffee· viewing

    [New Crop / 소분] 페루 부에노스 아이레스

Keep exploring the atlas

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

Tastes similar[New Crop / 생두] 페루 라 플로르 데 라 팔마 내추럴[New Crop / 소분] 페루 툴루세[New Crop / 소분] 페루 엘 포르베니르 내추럴[New Crop / 생두] 페루 엘 미라도르 데 산타 로사 게이샤 무산소 워시드[New Crop / 생두] 페루 엘 포르베니르 내추럴[New Crop / 소분] 페루 라 루쿠마 게이샤 내추럴More from this producerSmallholder Farmers158Same variety, exploredCaturra3255Catuai1933Typica1436Similar flavour profileraspberry, blueberry, dried fig2897Same processWashed13025From the same originPeru1579More from this roasterCoffee Libre218 coffees
Community

Brew recipes

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

ProcessWashedAltitude2250 to 2400 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