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HomeCoffeesKaffebonner Peru La Palestina Marshell Okologisk
Cajamarca · Peru

Kaffebonner Peru La Palestina Marshell Okologisk

Washed Red Bourbon, Caturra, grown at 1800 to 1900 masl

Roasted by Kaffa

Recently sold out· checked 31 Jul
FarmRoaster-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

RoasteryKaffa· London, United Kingdom
FarmLa Palestina, Cajamarca, Peru?
ProducerZobeida Alarcon Coronel
ProcessWashedDette partiet er våtforedlet, men med en "twist"?
Harvest—
Altitude1800 to 1900 masl✓
ClimateTropical rainforest
VarietiesRed Bourbon, Caturra✓
Roast—
Tasting notesstone fruit, caramel, bergamot✓

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

Flavor Profile

3NOTES
  • stone fruit
    Fruity
  • caramel
    Sweet › Brown Sugar
  • bergamot
    Floral › Black Tea

Supply Chain

  1. Farm

    La Palestina, Cajamarca, Peru

    Grown by Zobeida Alarcon Coronel

  2. Roastery

    Kaffa

  3. Coffee· viewing

    Kaffebonner Peru La Palestina Marshell Okologisk

Keep exploring the atlas

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

Tastes similarKaffebonner 1Kg Peru La Palestina Marshell OkologiskKaffebonner Peru La Palestina Sl9 OkologiskPeru La Palestina Juan AlarcónPeru La PalestinaMariagracia EcheandiaPeru LanderkaffeeMore from this producerZobeida Alarcon Coronel2More from this farmLa Palestina5 moreSame variety, exploredRed Bourbon764Caturra3255Similar flavour profilestone fruit, caramel, bergamot2687Same processWashed13025From the same originPeru1579More from this roasterKaffa25 coffees
Community

Brew recipes

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

ProcessWashedAltitude1800 to 1900 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