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HomeCoffeesJoe & The Juice Espresso (Internal)
Andes meet the Amazon · Peru

Joe & The Juice Espresso (Internal)

Washed, grown at 2200 masl

Roasted by Onyx Coffee Lab

Available now· checked 3 Aug
FarmRoaster-stated
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Details

RoasteryOnyx Coffee Lab· Fayetteville AR, USA
FarmFinca Muruhuay, Andes meet the Amazon, Peru✓
ProducerAndres Torre Ore
ProcessWashedprocessed with a meticulous washed method featuring monitored fermentation and slow raised-bed drying✓
Harvest—
Altitude2200 masl✓
Varieties—
Roast—
Tasting notesGrapefruit, Milk Chocolate, Allspice, Red Currant✓

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

Flavor Profile

4NOTES
  • Grapefruit
    Fruity › Citrus › Grapefruit
  • Milk Chocolate
    Nutty/Cocoa › Chocolate
  • Allspice
    Spices › Brown Spice
  • Red Currant
    Fruity › Berry

Supply Chain

  1. Farm

    Finca Muruhuay, Andes meet the Amazon, Peru

    Grown by Andres Torre Ore

  2. Roastery

    Onyx Coffee Lab

  3. Coffee· viewing

    Joe & The Juice Espresso (Internal)

Keep exploring the atlas

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

Tastes similarJimmy EspressoPeru Incahuasi CoffeePeru Espresso BlendPeru German Carranza Geisha NaturalEspresso HummingbirdPeru Marilu Lopez PadillaMore from this producerAndres Torre Ore1More from this farmFinca Muruhuay1 moreSimilar flavour profileGrapefruit, Milk Chocolate, Allspice1569Same processWashed13025From the same originPeru1579More from this roasterOnyx Coffee Lab419 coffees
Community

Brew recipes

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

ProcessWashedAltitude2200 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