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HomeCoffeesPeru Arcelia Neyra N 359
San Ignacio · Peru

Peru Arcelia Neyra N 359

Washed Maragogipe, grown at 1950 masl

Roasted by Rave Coffee

Recently sold out· checked 30 Jul
ProducerRoaster-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

RoasteryRave Coffee· Cirencester, United Kingdom
ProducerArcelia Neyra, San Ignacio, Peru✓
ProducerArcelia Neyra
ProcessWashedAt her farm, Arcelia Neyra, uses the traditional washed process to remove the cherry fruit from the coffee bean within✓
Harvest—
Altitude1950 masl
ClimateTropical rainforest
VarietiesMaragogipe✓
Roast—
Tasting notesBlood Orange, Nectarine, Cola✓

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

Flavor Profile

3NOTES
  • Blood Orange
    Fruity › Citrus › Orange
  • Nectarine
    Fruity
  • Cola
    not on the wheel

Supply Chain

  1. Producer

    Arcelia Neyra, San Ignacio, Peru

    Grown by Arcelia Neyra

  2. Roastery

    Rave Coffee

  3. Coffee· viewing

    Peru Arcelia Neyra N 359

Keep exploring the atlas

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

Tastes similarAlejandro Padilla Chinguel, PeruPeru La PalestinaPeru La Palestina Juan AlarcónFaustino Flores Benegas, PeruPeru, Norica Perez VagasPeru David NuñezSame variety, exploredMaragogipe118Similar flavour profileBlood Orange, Nectarine, Cola621Same processWashed13025From the same originPeru1579More from this roasterRave Coffee41 coffees
Community

Brew recipes

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

ProcessWashedAltitude1950 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