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HomeCoffeesPeru German Cubas Perez
Querocoto · Peru

Peru German Cubas Perez

Washed Caturra, Typica, grown at 2059 masl

Roasted by Onyx Coffee Lab

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
Experience the Coffee Story

Details

RoasteryOnyx Coffee Lab· Fayetteville AR, USA
FarmLos Alisos, Querocoto, Peru✓
ProducerGermán Cubas Perez
ProcessWashed✓
HarvestSeptember✓
Altitude2059 masl✓
ClimateSubtropical highland
VarietiesCaturra, Typica✓
RoastLight✓
Tasting notesblackberry, raisin, oolong tea, clove✓

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

Flavor Profile

4NOTES
  • blackberry
    Fruity › Berry › Blackberry
  • raisin
    Fruity › Dried › Raisin
  • oolong tea
    Floral › Black Tea
  • clove
    Spices › Brown Spice › Clove

Supply Chain

  1. Farm

    Los Alisos, Querocoto, Peru

    Grown by Germán Cubas Perez

  2. Harvest

    September

    stated by the roaster, no harvest year to match on

  3. Roastery

    Onyx Coffee Lab

  4. Coffee· viewing

    Peru German Cubas Perez

Keep exploring the atlas

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

Tastes similarPeru Gesha Hugo Pareja OmniPeru Eli ChilconPeru La Lima SO EspressoPeru Los Cedros - 300gPeru, Gregorio EspinozaPeru German Carranza Geisha NaturalSame variety, exploredCaturra3255Typica1436Similar flavour profileblackberry, raisin, oolong tea1070Same processWashed13025From the same originPeru1579More from this roasterOnyx Coffee Lab419 coffees
Community

Brew recipes

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

ProcessWashedAltitude2059 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