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HomeCoffeesMarcos Herrera, Mamaruntu Bourbon
Lonya Grande · Peru

Marcos Herrera, Mamaruntu Bourbon

Anaerobic Natural Red Bourbon, grown at 1700 masl

Roasted by Crankhouse Coffee

Available now· checked 30 Jul
FarmRoaster-stated
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Details

RoasteryCrankhouse Coffee· Exeter, United Kingdom
FarmMamaruntu, Lonya Grande, Peru✓
ProducerMarcos Herrera
ProcessAnaerobic Naturalanaerobic natural Red Bourbon✓
Harvest—
Altitude1700 masl✓
ClimateTemperate oceanic
VarietiesRed Bourbon✓
Roast—
Tasting notesblueberry, maple syrup, dark chocolate✓

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

Flavor Profile

3NOTES
  • blueberry
    Fruity › Berry › Blueberry
  • maple syrup
    Sweet › Brown Sugar › Maple Syrup
  • dark chocolate
    Nutty/Cocoa › Dark Chocolate

Supply Chain

  1. Farm

    Mamaruntu, Lonya Grande, Peru

    Grown by Marcos Herrera

  2. Roastery

    Crankhouse Coffee

  3. Coffee· viewing

    Marcos Herrera, Mamaruntu Bourbon

Keep exploring the atlas

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

Tastes similarPeru Finca Miraflores Honey BourbonJoaquin Lipa BourbonColombia Alexander Vargas Pink BourbonMarcos Herrera, Mamaruntu GeishaPeru Santos FloresColombian Pink Bourbon RositaMore from this producerMarcos Herrera2More from this farmMamaruntu1 moreSame variety, exploredRed Bourbon764Similar flavour profileblueberry, maple syrup, dark chocolate1895Same processAnaerobic Natural776From the same originPeru1579More from this roasterCrankhouse Coffee26 coffees
Community

Brew recipes

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ProcessAnaerobic NaturalAltitude1700 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