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HomeCoffeesLa Chancha / Washed / Peru 250g
San Jose del Alto, Jaén, Cajamarca · Peru

La Chancha / Washed / Peru 250g

Washed Caturra, grown at 2000 masl

Roasted by Fuglen Coffee Roasters

Stock not confirmed
FarmRoaster-stated
This coffee is sold out, and no other roaster offers this exact harvest right now.
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Details

RoasteryFuglen Coffee Roasters· Oslo, Norway
FarmLa Lúcuma, San Jose del Alto, Jaén, Cajamarca, Peru✓
ProducerEvin Dávila
ProcessWashed✓
HarvestAugust - September✓
Altitude2000 masl✓
ClimateTemperate oceanic
VarietiesCaturra✓
Roast—
Tasting notesPassionfruit, Blackcurrant, Yellow plum✓

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

Flavor Profile

3NOTES
  • Passionfruit
    Fruity
  • Blackcurrant
    Fruity › Berry › Blackcurrant
  • Yellow plum
    Fruity › Dried

Supply Chain

  1. Farm

    La Lúcuma, San Jose del Alto, Jaén, Cajamarca, Peru

    Grown by Evin Dávila

  2. Harvest

    August - September

    stated by the roaster, no harvest year to match on

  3. Roastery

    Fuglen Coffee Roasters

  4. Coffee· viewing

    La Chancha / Washed / Peru 250g

Keep exploring the atlas

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

Tastes similarPeru La Palma - 300gAudina Perez Geisha / Washed / Peru / 100gPeru El Morito WashedLos RodríguezPERU Hugo SL9 Washed WXPeru - La Magarita Geisha Anaerobic Washed 150gMore from this farmLa Lúcuma7 moreSame variety, exploredCaturra3255Similar flavour profilePassionfruit, Blackcurrant, Yellow plum493Same processWashed13025From the same originPeru1579More from this roasterFuglen Coffee Roasters15 coffees
Community

Brew recipes

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

ProcessWashedAltitude2000 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