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HomeCoffeesPeru Finca Tasta Coffee
Junnin · Peru

Peru Finca Tasta Coffee

Anaerobic Natural Cattura, grown at 1400 to 1600 masl

Roasted by Press Coffee - The Roastery

Recently sold out· checked 3 Aug
FarmRoaster-stated
This coffee is sold out, and no other roaster offers this exact harvest right now.
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Details

RoasteryPress Coffee - The Roastery· Phoenix, USA
FarmFinca Tasta, Junnin, Peru✓
ProducerEdith and Ivan
ProcessAnaerobic Natural✓
Harvest—
Altitude1400 to 1600 masl✓
ClimateTemperate oceanic
VarietiesCattura✓
RoastMedium-Light✓
Tasting noteskiwi, elderberry, vanilla✓

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

Flavor Profile

3NOTES
  • kiwi
    Fruity
  • elderberry
    Fruity › Berry
  • vanilla
    Sweet › Vanilla

Supply Chain

  1. Farm

    Finca Tasta, Junnin, Peru

    Grown by Edith and Ivan

  2. Roastery

    Press Coffee - The Roastery

  3. Coffee· viewing

    Peru Finca Tasta Coffee

Keep exploring the atlas

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

Tastes similarLima Coffee Peru EspressoPeru Cajamarca CoffeePeru Cusco CoffeeSpecialty Coffee — Peru Pacha Mama GeishaPeru Incahuasi CoffeePeruvian CoffeeMore from this producerEdith and Ivan1More from this farmFinca Tasta1 moreSame variety, exploredCattura6Similar flavour profilekiwi, elderberry, vanilla949Same processAnaerobic Natural776From the same originPeru1579More from this roasterPress Coffee - The Roastery143 coffees
Community

Brew recipes

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

ProcessAnaerobic NaturalAltitude1400 to 1600 maslRoastMedium-Light
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