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HomeCoffeesAndres Torres Gesha
Camporredondo, Amazonas · Peru

Andres Torres Gesha

Natural ASD Gesha, grown at 1688 masl

Roasted by September Coffee

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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Cupping score

89/ 100

Excellent · SCA 85–89

Roaster-stated

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

Details

RoasterySeptember Coffee· Ottawa, Canada
FarmSanta Teresa, Camporredondo, Amazonas, Peru✓
ProducerAndrés Torres Goicochea
ProcessNatural ASD✓
Harvest—
Altitude1688 masl✓
ClimateTropical savanna
VarietiesGesha✓
RoastLight✓
Tasting notesApricot, Cranberry, Raspberry, Silky✓

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

Flavor Profile

3NOTES
  • Apricot
    Fruity
  • Cranberry
    Fruity › Berry › Cranberry
  • Raspberry
    Fruity › Berry › Raspberry

Supply Chain

  1. Farm

    Santa Teresa, Camporredondo, Amazonas, Peru

    Grown by Andrés Torres Goicochea

  2. Roastery

    September Coffee

  3. Coffee· viewing

    Andres Torres Gesha

Keep exploring the atlas

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

Tastes similarRoberto Flores - GeshaPeru Kevin TorresAndres Torres Geisha Natural FiltroPeru Juan Hererra GeishaPeru Altiplano Vicente Guevara CotrinaPeru G. Carranza GeishaMore from this producerAndrés Torres Goicochea3More from this farmSanta Teresa2 moreSame variety, exploredGesha2495Similar flavour profileApricot, Cranberry, Raspberry1670Same processNatural ASD1From the same originPeru1579More from this roasterSeptember Coffee358 coffees
Community

Brew recipes

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

ProcessNatural ASDAltitude1688 maslRoastLight
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