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Cajamarca · Peru

Beans Solo

Washed Mundo Novo, Catimor, Caturra, Gesha, Parainema, Catuai, Icatu, Pacamara, grown at 1900 to 2000 masl

Roasted by Colonna & Small's

Available now· checked 3 Aug
CooperativeRoaster-stated
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Details

RoasteryColonna & Small's· London, United Kingdom
CooperativeLa Balsa Cooperative, Cajamarca, Peru✓
Producer—
ProcessWashedSOLO is a seasonal single-origin washed coffee offering a molasses sweetness, gentle stone fruit acidity and a syrupy body that carries through to a great finish✓
Harvest—
Altitude1900 to 2000 masl✓
ClimateHot semi-arid
VarietiesMundo Novo, Catimor, Caturra, Gesha, Parainema, Catuai, Icatu, Pacamara✓
RoastEspresso✓
Tasting notesmolasses sweetness, gentle stone fruit acidity, syrupy body✓

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

Flavor Profile

3NOTES
  • molasses sweetness
    Sweet › Brown Sugar › Molasses
  • gentle stone fruit acidity
    Fruity
  • syrupy body
    not on the wheel

Supply Chain

  1. Cooperative

    La Balsa Cooperative, Cajamarca, Peru

  2. Roastery

    Colonna & Small's

  3. Coffee· viewing

    Beans Solo

Keep exploring the atlas

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

Tastes similarSoloCutervo Coffee BeansCajamarca Peruvian Coffee BeansChurupampaPeru – Elider CruzRosarios Bajo - PeruSame variety, exploredMundo Novo372Catimor525Caturra3255Gesha2495Similar flavour profilemolasses sweetness, gentle stone fruit acidity, syrupy body30Same processWashed13025From the same originPeru1579More from this roasterColonna & Small's35 coffees
Community

Brew recipes

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

ProcessWashedAltitude1900 to 2000 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