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HomeCoffeesPeru Santos Flores
Piura · Peru

Peru Santos Flores

Washed Caturra, Bourbon, Catimor, Pache, grown at 1700 masl

Roasted by Perc Coffee

Recently sold out· checked 3 Aug
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

RoasteryPerc Coffee· Savannah, USA
FarmNogal and La Playa, Piura, Peru✓
ProducerSantos Faustino Garcia Flores
ProcessWashed✓
Harvest—
Altitude1700 masl✓
ClimateTemperate oceanic
VarietiesCaturra, Bourbon, Catimor, Pache✓
Roast—
Tasting notesmaple syrup, candied lemon, brown sugar✓

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

Flavor Profile

3NOTES
  • maple syrup
    Sweet › Brown Sugar › Maple Syrup
  • candied lemon
    Fruity › Citrus › Lemon
  • brown sugar
    Sweet › Brown Sugar

Supply Chain

  1. Farm

    Nogal and La Playa, Piura, Peru

    Grown by Santos Faustino Garcia Flores

  2. Roastery

    Perc Coffee

  3. Coffee· viewing

    Peru Santos Flores

Keep exploring the atlas

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

Tastes similarPeru Neptaly Santos Correa EspressoLa CimaPeru Don FloresPeru La CimaPeru Rio AmojuPeru Gilmer Cordova-MejiaSame variety, exploredCaturra3255Bourbon2353Catimor525Pache220Similar flavour profilemaple syrup, candied lemon, brown sugar904Same processWashed13025From the same originPeru1579More from this roasterPerc Coffee102 coffees
Community

Brew recipes

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

ProcessWashedAltitude1700 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