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HomeCoffeesMarin Estate Organic Coffee Peru
Chanchamayo · Peru

Marin Estate Organic Coffee Peru

Yellow Bourbon, Catuai, Caturra, cherry-dried Catimor, grown at 1500 to 1900 masl

Roasted by IncaFé Organic Coffee

Available now· checked 30 Jul
RegionEstimated
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Details

RoasteryIncaFé Organic Coffee· Taranaki, New Zealand
Region & CountryChanchamayo, Peru✓
Producer—
Process—
Harvest—
Altitude1500 to 1900 masl✓
VarietiesYellow Bourbon, Catuai, Caturra, cherry-dried Catimor✓
RoastMedium✓
Tasting notesstrawberry blossom aroma, apricot, almond, cacao, vanilla, sweet, lingering aftertaste✓

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

Flavor Profile

6NOTES
  • strawberry blossom aroma
    Fruity › Berry › Strawberry
  • apricot
    Fruity
  • almond
    Nutty/Cocoa › Almond
  • cacao
    Nutty/Cocoa
  • vanilla
    Sweet › Vanilla
  • sweet, lingering aftertaste
    Sweet › Overall Sweet

Supply Chain

  1. Region & Country

    Chanchamayo, Peru

  2. Roastery

    IncaFé Organic Coffee

  3. Coffee· viewing

    Marin Estate Organic Coffee Peru

Keep exploring the atlas

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

Tastes similarGeisha Organic Coffee PeruPeru Certified Organic CoffeePeru CajamarcaPeru Rolando LopezCajamarca Peruvian Coffee BeansPeru Incahuasi CoffeeSame variety, exploredYellow Bourbon335Catuai1933Caturra3255Similar flavour profilestrawberry blossom aroma, apricot, almond1398From the same originPeru1579More from this roasterIncaFé Organic Coffee6 coffees
Community

Brew recipes

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

Altitude1500 to 1900 maslRoastMedium
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