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HomeCoffeesPeru Edison Luis Estela Chilcon
San Francisco, Huabal · Peru

Peru Edison Luis Estela Chilcon

Natural Gesha, grown at 1650 masl

Roasted by Stoll Kaffee - Self Service Shop

Available now· checked 30 Jul
ProducerRoaster-stated
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Details

RoasteryStoll Kaffee - Self Service Shop· Zürich, Switzerland
ProducerEdison Luis Estela Chilcon, San Francisco, Huabal, Peru?
ProducerEdison Luis Estela Chilcon
ProcessNaturalProcess natural≈
Harvest—
Altitude1650 masl✓
VarietiesGesha≈
RoastLight✓
Tasting notespineapple, peach, orange blossom, floral aromatics, ripe stone fruit, berries, bright, high altitude acidity✓

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

Flavor Profile

7NOTES
  • pineapple
    Fruity › Pineapple
  • peach
    Fruity › Peach
  • orange blossom
    Floral
  • floral aromatics
    Floral
  • ripe stone fruit
    Fruity
  • berries
    Fruity › Berry
  • bright, high altitude acidity
    Sour/Fermented

Supply Chain

  1. Producer

    Edison Luis Estela Chilcon, San Francisco, Huabal, Peru

    Grown by Edison Luis Estela Chilcon

  2. Roastery

    Stoll Kaffee - Self Service Shop

  3. Coffee· viewing

    Peru Edison Luis Estela Chilcon

Keep exploring the atlas

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

Tastes similarPeru Jt HoneyLa Chirimoya, PeruPeru La Papaya OrganicPerúHéctor Saavedra FiltroArmando Hurtado - PeruSame variety, exploredGesha2495Similar flavour profilepineapple, peach, orange blossom1627Same processNatural7627From the same originPeru1579More from this roasterStoll Kaffee - Self Service Shop12 coffees
Community

Brew recipes

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

ProcessNaturalAltitude1650 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