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HomeCoffeesOrigine
Blend · Peru + Honduras

Origine

Natural and washed traditional Parainema, Caturra, Catimor, Catigua, Bourbon

Roasted by L'Arbre a Cafe

Available now· checked 3 Aug
RegionEstimated
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Details

RoasteryL'Arbre a Cafe· Paris, France
BlendPeru + Honduras
ProducerProducteurs amis et plantations fidèles
ProcessNatural and washed traditionalNaturelle et lavée traditionnelle✓
Harvest—
Altitude—
VarietiesParainema, Caturra, Catimor, Catigua, Bourbon✓
Roast—
Tasting notescacao, hazelnut, caramel, brown sugar✓

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

Flavor Profile

4NOTES
  • cacao
    Nutty/Cocoa
  • hazelnut
    Nutty/Cocoa › Hazelnut
  • caramel
    Sweet › Brown Sugar
  • brown sugar
    Sweet › Brown Sugar

Supply Chain

  1. Origins

    A blend of 2 origins

    this coffee combines green coffee from several places

    1. Peru

      Natural and washed traditional

    2. Honduras

      Natural and washed traditional

  2. Roastery

    L'Arbre a Cafe

  3. Coffee· viewing

    Origine

Keep exploring the atlas

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

Tastes similarCafe Perou CeranorCoeur Du BouchonChakra do DagoEl BosquePeru Amigos Del Oso N 350Jorge Diaz Campos Espresso - Peru, Lonya GrandeMore from this producerProducteurs amis et plantations fidèles1Same variety, exploredParainema223Caturra3255Catimor525Catigua12Similar flavour profilecacao, noisette, caramel2217Same processNatural and washed traditional1From the same originPeru1579More from this roasterL'Arbre a Cafe26 coffees
Community

Brew recipes

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

ProcessNatural and washed traditional
EspressoEspresso
Standard
Dose18 gOut36 gRatio1:2Temp93°CTime0:28
Grindfine

“Intense and syrupy, pulled at 9 bar.”

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