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HomeCoffeesPeru Organic Salkantay
Santa Teresa, Cusco · Peru

Peru Organic Salkantay

Washed Gesha, Typica, Bourbon, grown at 2150 masl

Roasted by Glen Lyon Coffee Roasters

Recently sold out· checked 3 Aug
CooperativeRoaster-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

RoasteryGlen Lyon Coffee Roasters· Perthshire, United Kingdom
CooperativeHuadquina Cooperative, Santa Teresa, Cusco, Peru?
Producer—
ProcessWashed24-48 hour fermentation, washed and dried on raised beds under shade✓
Harvest—
Altitude2150 masl?
ClimateTundra
VarietiesGesha, Typica, Bourbon✓
Roast—
Tasting notesCherry, Honey, Orange✓

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

Flavor Profile

3NOTES
  • Cherry
    Fruity › Cherry
  • Honey
    Sweet › Brown Sugar › Honey
  • Orange
    Fruity › Citrus › Orange

Supply Chain

  1. Cooperative

    Huadquina Cooperative, Santa Teresa, Cusco, Peru

  2. Roastery

    Glen Lyon Coffee Roasters

  3. Coffee· viewing

    Peru Organic Salkantay

Keep exploring the atlas

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

Tastes similarOrganic Peru InispataLos Alisos Peru OrganicOrganic Peru Persy Pusma MartinezPERU MARIA SANTOS CERTIFIED ORGANICOyara, PerúPeru Natural OrganicMore from this farmHuadquina Cooperative1 moreSame variety, exploredGesha2495Typica1436Bourbon2353Similar flavour profileCherry, Honey, Orange2461Same processWashed13025From the same originPeru1579More from this roasterGlen Lyon Coffee Roasters52 coffees
Community

Brew recipes

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

ProcessWashedAltitude2150 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