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HomeCoffees[New Crop / 생두] 페루 라 프리마베라 게이샤
Cajamarca · Peru

[New Crop / 생두] 페루 라 프리마베라 게이샤

Washed Gesha, grown at 1750 to 1850 masl

Roasted by Coffee Libre

Stock not confirmed
FarmRoaster-stated
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Details

RoasteryCoffee Libre· Seoul, South Korea
FarmLa Primavera, Cajamarca, Peru≈
ProducerNoe Lopez
ProcessWashed✓
Harvest26.04.09✓
Altitude1750 to 1850 masl✓
ClimateTemperate oceanic
VarietiesGesha≈
Roast—
Tasting notesfloral, mangosteen, apple, apricot, marshmallow, nutty✓

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

Flavor Profile

6NOTES
  • floral
    Floral
  • mangosteen
    Fruity
  • apple
    Fruity › Apple
  • apricot
    Fruity
  • marshmallow
    Sweet › Overall Sweet
  • nutty
    Nutty/Cocoa

Supply Chain

  1. Farm

    La Primavera, Cajamarca, Peru

    Grown by Noe Lopez

  2. Harvest

    26.04.09

    stated by the roaster, no harvest year to match on

  3. Roastery

    Coffee Libre

  4. Coffee· viewing

    [New Crop / 생두] 페루 라 프리마베라 게이샤

Keep exploring the atlas

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

Tastes similar[New Crop / 생두] 페루 라 팔마 게이샤[New Crop / 생두] 온두라스 라 살바헤 게이샤 내추럴[New Crop / 생두] 페루 엘 노갈 게이샤 내추럴[New Crop / 소분] 페루 라 샤파 티피카[New Crop / 생두] 페루 라 루쿠마 게이샤[New Crop / 생두] 콜롬비아 랜드 오브 다이버시티 라 마리나Same variety, exploredGesha2495Similar flavour profilefloral, mangosteen, apple2646Same 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.

ProcessWashedAltitude1750 to 1850 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