Open Coffee Hub
RoasteriesFarmsVarietiesHarvestsCoffees Map Coffee Story Brew Guides
Open Coffee Hub© 2026
Fresh·Legal NoticePrivacy
Buy me a coffee

Open Coffee Hub gathers publicly available data from roasters worldwide. We do our best, but can't guarantee it's always complete or perfectly accurate. Spotted something off? Tell us.

HomeCoffeesPampa Blanco Espresso
Cusco · Peru

Pampa Blanco Espresso

Honey Typica, Bourbon, Pache, grown at 2000 to 2100 masl

Roasted by Workshop Coffee

Available now· checked 3 Aug
FarmRoaster-stated
Get this Coffee
Experience the Coffee Story

Details

RoasteryWorkshop Coffee· London, United Kingdom
FarmFinca Pampa Blanco, Cusco, Peru?
ProducerRicardo Ccallo Olave
ProcessHoneyHoney, bramble jam, brioche✓
Harvest—
Altitude2000 to 2100 masl✓
ClimateTropical savanna
VarietiesTypica, Bourbon, Pache✓
RoastEspresso✓
Tasting noteshoney, bramble jam, brioche✓

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

Flavor Profile

3NOTES
  • honey
    Sweet › Brown Sugar › Honey
  • bramble jam
    Fruity › Berry
  • brioche
    not on the wheel

Supply Chain

  1. Farm

    Finca Pampa Blanco, Cusco, Peru

    Grown by Ricardo Ccallo Olave

  2. Roastery

    Workshop Coffee

  3. Coffee· viewing

    Pampa Blanco Espresso

Keep exploring the atlas

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

Tastes similarJairo Arcila Honey EspressoRomario UmañaEspresso Peru Trifft IndienOmni/Espresso - La Lia White Honey CatuaiYanesha EspressoTuca Marco EspressoSame variety, exploredTypica1436Bourbon2353Pache220Similar flavour profilehoney, bramble jam, brioche1224Same processHoney1614From the same originPeru1579More from this roasterWorkshop Coffee20 coffees
Community

Brew recipes

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

ProcessHoneyAltitude2000 to 2100 maslRoastEspresso
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