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HomeCoffeesPeru, Sergio Chinguel
Sport Piura, Huabel · Peru

Peru, Sergio Chinguel

Washed - 48 Dry Fermentation Caturra, grown at 1850 to 1900 masl

Roasted by Kiss the Hippo

Recently sold out· checked 3 Aug
FarmRoaster-stated
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

RoasteryKiss the Hippo· London, United Kingdom
FarmSergio Chinguel Alberca, Sport Piura, Huabel, Peru✓
ProducerSergio Chinguel Alberca
ProcessWashed - 48 Dry Fermentation✓
HarvestNovember - January✓
Altitude1850 to 1900 masl✓
ClimateSubtropical highland
VarietiesCaturra✓
Roast—
Tasting notesRed Apple, Redcurrant, Caramel✓

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

Flavor Profile

3NOTES
  • Red Apple
    Fruity › Apple
  • Redcurrant
    Fruity › Berry
  • Caramel
    Sweet › Brown Sugar

Supply Chain

  1. Farm

    Sergio Chinguel Alberca, Sport Piura, Huabel, Peru

    Grown by Sergio Chinguel Alberca

  2. Harvest

    November - January

    stated by the roaster, no harvest year to match on

  3. Roastery

    Kiss the Hippo

  4. Coffee· viewing

    Peru, Sergio Chinguel

Keep exploring the atlas

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

Tastes similarMARCELINO CHINGUEL - PERÙPeru Elias Sanchez EspressoRaul GutierrezMARCELINO CHINGUEL - PERÙ - AGENTIColombia Alirio MuñozMarco AntonioMore from this producerSergio Chinguel Alberca1Same variety, exploredCaturra3255Similar flavour profileRed Apple, Redcurrant, Caramel2318From the same originPeru1579More from this roasterKiss the Hippo137 coffees
Community

Brew recipes

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

ProcessWashed - 48 Dry FermentationAltitude1850 to 1900 masl
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