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HomeCoffeesPerou El Romerillo
San Ignacio, Cajamarca · Peru

Perou El Romerillo

Washed Gesha, grown at 1850 to 1900 masl

Roasted by Moody Coffee Roasters

Recently sold out· checked 30 Jul
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

RoasteryMoody Coffee Roasters· Chamonix, France
FarmEl Romerillo, San Ignacio, Cajamarca, Peru?
ProducerDionisio Pintado
ProcessWashedLavé✓
Harvest—
Altitude1850 to 1900 masl✓
ClimateTropical savanna
VarietiesGesha≈
Roast—
Tasting noteswild berries, black tea, honey✓

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

Flavor Profile

3NOTES
  • wild berries
    Fruity › Berry
  • black tea
    Floral › Black Tea
  • honey
    Sweet › Brown Sugar › Honey

Supply Chain

  1. Farm

    El Romerillo, San Ignacio, Cajamarca, Peru

    Grown by Dionisio Pintado

  2. Roastery

    Moody Coffee Roasters

  3. Coffee· viewing

    Perou El Romerillo

Keep exploring the atlas

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

Tastes similarPeru El RomerilloPérou Anaérobie – MicrolotJose Elmer SanchezSan IgnacioSan Ignacio PeruPeru - Tapir Andino Red HoneyMore from this producerDionisio Pintado1More from this farmEl Romerillo6 moreSame variety, exploredGesha2495Similar flavour profilewild berries, black tea, honey1875Same processWashed13025From the same originPeru1579More from this roasterMoody Coffee Roasters13 coffees
Community

Brew recipes

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

ProcessWashedAltitude1850 to 1900 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