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HomeCoffees[New Crop / 생두] 페루 라 플로르 데 라 팔마 내추럴
Cajamarca · Peru

[New Crop / 생두] 페루 라 플로르 데 라 팔마 내추럴

Natural Bourbon, grown at 1800 to 1850 masl

Roasted by Coffee Libre

Stock not confirmed
FarmRoaster-stated
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Details

RoasteryCoffee Libre· Seoul, South Korea
Farm라 플로르 데 라 팔마, Cajamarca, Peru≈
Producer윌리엄 만차이
ProcessNatural✓
Harvest—
Altitude1800 to 1850 masl✓
ClimateTemperate oceanic
VarietiesBourbon✓
Roast—
Tasting notesdried blueberry, dried grape, fig, spicy, nutty, marshmallow, chocolate✓

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

Flavor Profile

7NOTES
  • dried blueberry
    Fruity › Berry › Blueberry
  • dried grape
    Fruity › Grape
  • fig
    Fruity › Dried
  • spicy
    Spices › Brown Spice
  • nutty
    Nutty/Cocoa
  • marshmallow
    Sweet › Overall Sweet
  • chocolate
    Nutty/Cocoa › Chocolate

Supply Chain

  1. Farm

    라 플로르 데 라 팔마, Cajamarca, Peru

    Grown by 윌리엄 만차이

  2. Roastery

    Coffee Libre

  3. Coffee· viewing

    [New Crop / 생두] 페루 라 플로르 데 라 팔마 내추럴

Keep exploring the atlas

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

Tastes similar[New Crop / 생두] 페루 엘 미라도르 데 산타 로사 게이샤 무산소 워시드[New Crop / 소분] 페루 부에노스 아이레스[New Crop / 소분] 페루 라 루쿠마 게이샤 내추럴[New Crop / 생두] 니카라과 아구아 사르카 엘 토리토 무산소 내추럴[New Crop / 소분] 콜롬비아 우일라 라 테라사 카투라 치로소[New Crop / 생두] 콜롬비아 우일라 라스 라하스 부르봉 아히Same variety, exploredBourbon2353Similar flavour profiledried blueberry, dried grape, fig333Same processNatural7627From 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.

ProcessNaturalAltitude1800 to 1850 masl
EspressoEspresso
Standard
Dose18 gOut36 gRatio1:2Temp93°CTime0:28
Grindfine

“Intense and syrupy, pulled at 9 bar.”

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