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HomeCoffeesPERU MARIA SANTOS CERTIFIED ORGANIC
El Coutivo, Cajamarca · Peru

PERU MARIA SANTOS CERTIFIED ORGANIC

Washed Caturra, Bourbon, grown at 1800 to 1850 masl

Roasted by Nude Coffee Roasters

Stock not confirmed
FarmRoaster-stated
This coffee is sold out, and no other roaster offers this exact harvest right now.
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Details

RoasteryNude Coffee Roasters· London, United Kingdom
FarmEl Palto, El Coutivo, Cajamarca, Peru✓
ProducerMaria Gloria Neira Santos
ProcessWashed✓
Harvest—
Altitude1800 to 1850 masl✓
ClimateHot semi-arid
VarietiesCaturra, Bourbon✓
RoastOmni✓
Tasting notesSweet citrus fruit, caramel✓

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

Flavor Profile

2NOTES
  • Sweet citrus fruit
    Fruity
  • caramel
    Sweet › Brown Sugar

Supply Chain

  1. Farm

    El Palto, El Coutivo, Cajamarca, Peru

    Grown by Maria Gloria Neira Santos

  2. Roastery

    Nude Coffee Roasters

  3. Coffee· viewing

    PERU MARIA SANTOS CERTIFIED ORGANIC

Keep exploring the atlas

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

Tastes similarPeru El Santuario Fairtrade Certified OrganicPeru Natural OrganicOrganic Peru El Palto 2024Organic Peru San FernandoPeru Certified Organic CoffeeLos Alisos Peru OrganicMore from this producerMaria Gloria Neira Santos1More from this farmEl Palto2 moreSame variety, exploredCaturra3255Bourbon2353Similar flavour profileSweet citrus fruit, caramel2018Same processWashed13025From the same originPeru1579More from this roasterNude Coffee Roasters9 coffees
Community

Brew recipes

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

ProcessWashedAltitude1800 to 1850 maslRoastOmni
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