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HomeCoffeesJuan Pena Ecuador Geisha Copy
Ecuador

Juan Pena Ecuador Geisha Copy

Washed Sidra, grown at 1900 to 2100 masl

Roasted by September Coffee

Recently sold out· checked 3 Aug
CountryEstimated
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

RoasterySeptember Coffee· Ottawa, Canada
CountryEcuador✓
ProducerJuan Peña
ProcessWashed
Harvest—
Altitude1900 to 2100 masl
VarietiesSidra✓
Roast—
Tasting notesfloral, mandarin, baking spice, black tea, sesame, citrus✓

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

Flavor Profile

6NOTES
  • floral
    Floral
  • mandarin
    Fruity › Citrus
  • baking spice
    Spices › Brown Spice
  • black tea
    Floral › Black Tea
  • citrus
    Fruity › Citrus
  • sesame
    not on the wheel

Supply Chain

  1. Country

    Ecuador

    Grown by Juan Peña

  2. Roastery

    September Coffee

  3. Coffee· viewing

    Juan Pena Ecuador Geisha Copy

Keep exploring the atlas

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

Tastes similarJUAN PEÑA | Ecuador | WashedJuan PenaEcuador Pepe Jijón 'Wave' Washed GeshaPepe Jijon Ecuador GeishaEcuador Juan Pena NaturalPeñas Blancas GeishaMore from this producerJuan Peña78Same variety, exploredSidra254Similar flavour profilefloral, mandarin, baking spice2491Same processWashed13025From the same originEcuador518More from this roasterSeptember Coffee358 coffees
Community

Brew recipes

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

ProcessWashedAltitude1900 to 2100 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