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HomeCoffeesPeru - Jaén | Espresso | Father’s Coffee Roastery
Jaén, Cajamarca · Peru

Peru - Jaén | Espresso | Father’s Coffee Roastery

Washed Catuai, Pache, Caturra, grown at 1750 to 2000 masl

Roasted by Fathers Coffee

Recently sold out· checked 28 Jul
Washing StationRoaster-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

RoasteryFathers Coffee· Ostrava, Czech Republic
Washing StationJaén, Cajamarca, Peru✓
Producer—
ProcessWashed✓
Harvest—
Altitude1750 to 2000 masl✓
ClimateTropical savanna
VarietiesCatuai, Pache, Caturra✓
RoastEspresso✓
Tasting notesMilk chocolate with nuts, Hibiscus, Green apple✓

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

Flavor Profile

3NOTES
  • Milk chocolate with nuts
    Nutty/Cocoa › Chocolate
  • Hibiscus
    Floral › Hibiscus
  • Green apple
    Fruity › Apple

Supply Chain

  1. Washing Station

    Jaén, Cajamarca, Peru

  2. Roastery

    Fathers Coffee

  3. Coffee· viewing

    Peru - Jaén | Espresso | Father’s Coffee Roastery

Keep exploring the atlas

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

Tastes similarEspresso PeruLima Coffee Peru EspressoPeru Cajamarca CoffeeSuper Nature Espresso | PeruPeru Lucia MunozPeruvian CoffeeMore from this farmJaén1 moreSame variety, exploredCatuai1933Pache220Caturra3255Similar flavour profileMilk chocolate with nuts, Hibiscus, Green apple557Same processWashed13025From the same originPeru1579More from this roasterFathers Coffee37 coffees
Community

Brew recipes

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

ProcessWashedAltitude1750 to 2000 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