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HomeCoffeesPeru El Cerro Efrain Salvador Carhuallocllo
San Ignacio, Peru · Peru

Peru El Cerro Efrain Salvador Carhuallocllo

washed Gesha, Caturra, grown at 1800 to 2000 masl

Roasted by Sample Coffee

Recently sold out· checked 28 Jul
FarmRoaster-stated
This coffee is sold out, and no other roaster offers this exact harvest right now.
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Cupping score

90.6/ 100

Outstanding · SCA 90+

Roaster-stated

This score is stated by the roaster, not independently verified.

Details

RoasterySample Coffee· Sydney, Australia
FarmEl Cerro, San Ignacio, Peru≈
ProducerEfrain Salvador Carhuallocllo
Processwashed✓
Harvest—
Altitude1800 to 2000 masl✓
ClimateSubtropical highland
VarietiesGesha, Caturra≈
RoastOmni✓
Tasting notesred fruit, candied plum, mandarin✓

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

Flavor Profile

3NOTES
  • red fruit
    Fruity › Berry
  • candied plum
    Fruity › Dried
  • mandarin
    Fruity › Citrus

Supply Chain

  1. Farm

    El Cerro, San Ignacio, Peru

    Grown by Efrain Salvador Carhuallocllo

  2. Roastery

    Sample Coffee

  3. Coffee· viewing

    Peru El Cerro Efrain Salvador Carhuallocllo

Keep exploring the atlas

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

Tastes similarPeru San IgnacioCerro San LuisPeru Altiplano Vicente Guevara CotrinaPeru El RomerilloPeru, Gregorio EspinozaSan Ignacio PeruMore from this farmEl Cerro1 moreSame variety, exploredGesha2495Caturra3255Similar flavour profilered fruit, candied plums, mandarin335Same processwashed13025From the same originPeru1579More from this roasterSample Coffee470 coffees
Community

Brew recipes

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

ProcesswashedAltitude1800 to 2000 maslRoastOmni
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