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HomeCoffeesKaffemik El Palto Organic Grown
Amazonas · Peru

Kaffemik El Palto Organic Grown

Washed Caturra, Typica, Catimor, grown at 1300 to 1600 masl

Roasted by kaffemik

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
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Details

Roasterykaffemik· Vienna, Austria
CooperativeAsociación de Productores Cafetaleros Juan Marco (JUMARP), Amazonas, Peru?
Producer—
ProcessWashed✓
Harvest—
Altitude1300 to 1600 masl✓
ClimateTropical rainforest
VarietiesCaturra, Typica, Catimor✓
Roast—
Tasting notesHazelnut, Maple Syrup, Cherry✓

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

Flavor Profile

3NOTES
  • Hazelnut
    Nutty/Cocoa › Hazelnut
  • Maple Syrup
    Sweet › Brown Sugar › Maple Syrup
  • Cherry
    Fruity › Cherry

Supply Chain

  1. Cooperative

    Asociación de Productores Cafetaleros Juan Marco (JUMARP), Amazonas, Peru

  2. Roastery

    kaffemik

  3. Coffee· viewing

    Kaffemik El Palto Organic Grown

Keep exploring the atlas

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

Tastes similarOrganic Peru El Palto 2024Peru Natural OrganicPeru El Palto NaturalOrganic Cafe De AmericasLimburg KaffeeLa Babilla EspressoSame variety, exploredCaturra3255Typica1436Catimor525Similar flavour profileHazelnut, Maple Syrup, Cherry1323Same processWashed13025From the same originPeru1579More from this roasterkaffemik40 coffees
Community

Brew recipes

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

ProcessWashedAltitude1300 to 1600 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