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HomeCoffeesLa Danta Espresso 1kg
San Igancio, Cajamarca · Peru

La Danta Espresso 1kg

Washed Caturra, Bourbon, Catimor, Pache, grown at 1500 to 1900 masl

Roasted by Pablo & Rusty's Coffee Roasters

Recently sold out· checked 3 Aug
RegionEstimated
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

RoasteryPablo & Rusty's Coffee Roasters· North Ryde, Australia
Region & CountrySan Igancio, Cajamarca, Peru✓
ProducerSmall holder farmers
ProcessWashed✓
Harvest—
Altitude1500 to 1900 masl✓
VarietiesCaturra, Bourbon, Catimor, Pache✓
RoastEspresso✓
Tasting notesNectarine, Brown sugar, Lemon-lime, Dried Cherry✓

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

Flavor Profile

4NOTES
  • Nectarine
    Fruity
  • Brown sugar
    Sweet › Brown Sugar
  • Lemon-lime
    Fruity › Citrus › Lemon
  • Dried Cherry
    Fruity › Cherry

Supply Chain

  1. Region & Country

    San Igancio, Cajamarca, Peru

    Grown by Small holder farmers

  2. Roastery

    Pablo & Rusty's Coffee Roasters

  3. Coffee· viewing

    La Danta Espresso 1kg

Keep exploring the atlas

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

Tastes similarLa Danta Espresso 250gLa Quebrada Espresso 1kgEl Conjuro, PeruLa Quebrada Espresso 250gLa CimaPeru Leandro and Isidro EspressoMore from this producerSmall holder farmers26Same variety, exploredCaturra3255Bourbon2353Catimor525Pache220Similar flavour profileNectarine, Brown sugar, Lemon-lime1064Same processWashed13025From the same originPeru1579More from this roasterPablo & Rusty's Coffee Roasters44 coffees
Community

Brew recipes

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

ProcessWashedAltitude1500 to 1900 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