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HomeCoffeesComunidad Santa Teresa Espresso
Santa Teresa, Cajamarca · Peru

Comunidad Santa Teresa Espresso

Lavado Bourbon, Caturra, Typica, grown at 1950 masl

Roasted by Right Side Coffee

Recently sold out· checked 3 Aug
CooperativeRoaster-stated
This coffee is sold out, and no other roaster offers this exact harvest right now.
Explore similar coffeesView original listing
Experience the Coffee Story

Details

RoasteryRight Side Coffee· Barcelona, Spain
CooperativeComunidad Santa Teresa, Peru≈
ProducerSmallholders
ProcessLavado✓
Harvest2024✓
Altitude1950 masl✓
ClimateSubtropical highland
VarietiesBourbon, Caturra, Typica✓
RoastEspresso✓
Tasting notesblackberry, brownie, candy✓

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

Flavor Profile

3NOTES
  • blackberry
    Fruity › Berry › Blackberry
  • brownie
    not on the wheel
  • candy
    not on the wheel

Supply Chain

  1. Cooperative

    Comunidad Santa Teresa, Peru

    Grown by Smallholders · Santa Teresa, Cajamarca

  2. Harvest

    3 varietals · Lavado · 2024

  3. Roastery

    Right Side Coffee

  4. Coffee· viewing

    Comunidad Santa Teresa Espresso

Keep exploring the atlas

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

Tastes similarPeru Finca Santa Teresa GeshaFinca Santa Teresa KolumbienAndrés Torres Geisha Natural EspressoSANTA TERESAEsther Sampertegui FiltroAndres Torres Geisha Natural FiltroMore from this producerSmallholders281Same variety, exploredBourbon2353Caturra3255Typica1436Similar flavour profilemora, brownie, golosina10Same processLavado24From the same originPeru1579More from this roasterRight Side Coffee106 coffees
Community

Brew recipes

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

ProcessLavadoAltitude1950 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

Harvest sourceObserved