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HomeCoffees[New Crop / 생두] 페루 라 알투라 게이샤 무산소 내추럴
San Juan de Camporrendondo, Luya, Amazonas · Peru

[New Crop / 생두] 페루 라 알투라 게이샤 무산소 내추럴

Anaerobic Natural Gesha, grown at 1700 masl

Roasted by Coffee Libre

Recently sold out· checked 30 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

RoasteryCoffee Libre· Seoul, South Korea
FarmLa Altura, San Juan de Camporrendondo, Luya, Amazonas, Peru≈
ProducerDavid Bustamante
ProcessAnaerobic Natural✓
Harvest—
Altitude1700 masl✓
ClimateTemperate oceanic
VarietiesGesha≈
Roast—
Tasting notesacacia, jasmine, rose, green grape, peach, syrup, silky✓

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
  • rose
    Floral › Rose
  • green grape
    Fruity › Grape
  • peach
    Fruity › Peach
  • acacia
    not on the wheel
  • syrup
    not on the wheel

Supply Chain

  1. Farm

    La Altura, San Juan de Camporrendondo, Luya, Amazonas, Peru

    Grown by David Bustamante

  2. Roastery

    Coffee Libre

  3. Coffee· viewing

    [New Crop / 생두] 페루 라 알투라 게이샤 무산소 내추럴

Keep exploring the atlas

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

Tastes similar[New Crop / 생두] 페루 라 루쿠마 게이샤[New Crop / 소분] 페루 라 우아카 게이샤 무산소 워시드[New Crop / 생두] 파나마 핀카 아우로마르 파이어스톤 게이샤[New Crop / 생두] 페루 라 우아카 게이샤 무산소 워시드[New Crop / 생두] 페루 라 팔마 게이샤[New Crop / 생두] 온두라스 엘 엔칸토 게이샤Same variety, exploredGesha2495Similar flavour profileacacia, jasmine, rose1108Same processAnaerobic Natural776From the same originPeru1579More from this roasterCoffee Libre218 coffees
Community

Brew recipes

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ProcessAnaerobic NaturalAltitude1700 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