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HomeCoffeesSANTA ROSA - PERU
Oxapampa · Peru

SANTA ROSA - PERU

Natural Bourbon, Catuai, grown at 1700 masl

Roasted by Hoppenworth & Ploch

Recently sold out· checked 13 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

RoasteryHoppenworth & Ploch· Frankfurt, Germany
FarmFinca Santa Rosa, Oxapampa, Peru✓
ProducerJose Contrera
ProcessNatural✓
Harvest07.19✓
Altitude1700 masl✓
ClimateTropical savanna
VarietiesBourbon, Catuai✓
Roast—
Tasting notespear, gummy, fruity-sweet, balanced acidity✓

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

Flavor Profile

4NOTES
  • pear
    Fruity › Pear
  • fruity-sweet
    Fruity
  • balanced acidity
    Sour/Fermented
  • gummy
    not on the wheel

Supply Chain

  1. Farm

    Finca Santa Rosa, Oxapampa, Peru

    Grown by Jose Contrera

  2. Harvest

    07.19

    stated by the roaster, no harvest year to match on

  3. Roastery

    Hoppenworth & Ploch

  4. Coffee· viewing

    SANTA ROSA - PERU

Keep exploring the atlas

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

Tastes similarPeru Santa AnaPluma Dorada, PeruPeru – Elider CruzPeru CajamarcaPeru Monte VerdePeru Leandro and Isidro EspressoSame variety, exploredBourbon2353Catuai1933Similar flavour profilepear, gummy, fruity-sweet319Same processNatural7627From the same originPeru1579More from this roasterHoppenworth & Ploch56 coffees
Community

Brew recipes

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

ProcessNaturalAltitude1700 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