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HomeCoffeesPeru Sebastian Campos
Cajamarca · Peru

Peru Sebastian Campos

Anaerobic Washed Bourbon, Caturra, grown at 1686 masl

Roasted by Dukes Coffee Roasters

Available now· checked 30 Jul
FarmRoaster-stated
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Details

RoasteryDukes Coffee Roasters· Melbourne, Australia
FarmChirinos, Peru✓
ProducerSebastian Campos
ProcessAnaerobic Washed✓
Harvest2025✓
Altitude1686 masl✓
ClimateTropical rainforest
VarietiesBourbon, Caturra✓
RoastFilter✓
Tasting notesJasmine, yellow nectarine, lime, Nashi pear, honey, red grape✓

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

Flavor Profile

6NOTES
  • Jasmine
    Floral › Jasmine
  • yellow nectarine
    Fruity
  • lime
    Fruity › Citrus › Lime
  • Nashi pear
    Fruity › Pear
  • honey
    Sweet › Brown Sugar › Honey
  • red grape
    Fruity › Grape

Supply Chain

  1. Farm

    Chirinos, Peru

    Grown by Sebastian Campos · Cajamarca

  2. Harvest

    Bourbon + Caturra · Anaerobic Washed · 2025

  3. Roastery

    Dukes Coffee Roasters

  4. Coffee· viewing

    Peru Sebastian Campos

Keep exploring the atlas

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

Tastes similarPerú, CajamarcaPERU Timbuyacu FILPeru Jt HoneyPeru, La MoraPERU Timbuyacu ESPPeru - Eulogio Chipao GeshaMore from this farmChirinos3 moreSame variety, exploredBourbon2353Caturra3255Similar flavour profileJasmine, yellow nectarine, lime1195Same processAnaerobic Washed287From the same originPeru1579More from this roasterDukes Coffee Roasters18 coffees
Community

Brew recipes

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

ProcessAnaerobic WashedAltitude1686 maslRoastFilter
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