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HomeCoffeesPeru El Condor
Huabal · Peru

Peru El Condor

Fully washed Caturra, grown at 1800 to 2000 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.
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Details

RoasteryGlen Lyon Coffee Roasters· Perthshire, United Kingdom
CooperativeEl Condor village, Huabal, Peru✓
ProducerVarious smallholder producers
ProcessFully washed✓
Harvest—
Altitude1800 to 2000 masl✓
ClimateHot desert
VarietiesCaturra✓
Roast—
Tasting notesPlum, Chocolate, Peach Sherbet✓

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

Flavor Profile

3NOTES
  • Plum
    Fruity › Dried
  • Chocolate
    Nutty/Cocoa › Chocolate
  • Peach Sherbet
    Fruity › Peach

Supply Chain

  1. Cooperative

    El Condor village, Huabal, Peru

    Grown by Various smallholder producers

  2. Roastery

    Glen Lyon Coffee Roasters

  3. Coffee· viewing

    Peru El Condor

Keep exploring the atlas

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

Tastes similarPeru Finca El CedroPeru El GuayaquilPeru Andy LlanosPeru El Cerro Efrain Salvador CarhualloclloPeru El CedronPeru | Cleber CórdobaMore from this producerVarious smallholder producers17Same variety, exploredCaturra3255Similar flavour profilePlum, Chocolate, Peach Sherbet2446Same processFully washed350From 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.

ProcessFully washedAltitude1800 to 2000 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