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HomeCoffeesBolivia: Jeivert Panuni
Irupana · Bolivia

Bolivia: Jeivert Panuni

Honey Caturra, Catuai, Typica, grown at 1800 masl

Roasted by Ozone Coffee - London Fields

Available now· checked 1 Aug
FarmRoaster-stated
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Details

RoasteryOzone Coffee - London Fields· London, United Kingdom
FarmLa Avanzada, Irupana, Bolivia✓
ProducerJeivert Pañuni
ProcessHoney✓
Harvest—
Altitude1800 masl✓
ClimateTemperate oceanic
VarietiesCaturra, Catuai, Typica✓
RoastMedium-Dark✓
Tasting notesRaspberry, redcurrant, cooked apple✓

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

Flavor Profile

3NOTES
  • Raspberry
    Fruity › Berry › Raspberry
  • redcurrant
    Fruity › Berry
  • cooked apple
    Fruity › Apple

Supply Chain

  1. Farm

    La Avanzada, Irupana, Bolivia

    Grown by Jeivert Pañuni

  2. Roastery

    Ozone Coffee - London Fields

  3. Coffee· viewing

    Bolivia: Jeivert Panuni

Keep exploring the atlas

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

Tastes similarBolivia: La AvanzadaBolivia El Fuerte BatianBolivia Alasitas NaturalBolivia TaipiplayaBolivia: Las Alasitas, Anoxic WashedBolivia: ArcangelMore from this producerJeivert Pañuni1More from this farmLa Avanzada1 moreSame variety, exploredCaturra3255Catuai1933Typica1436Similar flavour profileRaspberry, redcurrant, cooked apple661Same processHoney1614From the same originBolivia271More from this roasterOzone Coffee - London Fields52 coffees
Community

Brew recipes

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

ProcessHoneyAltitude1800 maslRoastMedium-Dark
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