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HomeCoffeesUkuku, Peru
Jaén · Peru

Ukuku, Peru

Fully Washed Caturra, Bourbon, Catuai, grown at 1700 to 2000 masl

Roasted by Seven Seeds Coffee Roasters

Recently sold out· checked 3 Aug
RegionEstimated
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

86/ 100

Excellent · SCA 85–89

Roaster-stated

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

Details

RoasterySeven Seeds Coffee Roasters· Melbourne, Australia
Region & CountryJaén, Peru✓
Producer33 small producers
ProcessFully Washed✓
HarvestMay - September✓
Altitude1700 to 2000 masl✓
VarietiesCaturra, Bourbon, Catuai✓
RoastLight✓
Tasting notesApple, Almond, Brown Sugar✓

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

Flavor Profile

3NOTES
  • Apple
    Fruity › Apple
  • Almond
    Nutty/Cocoa › Almond
  • Brown Sugar
    Sweet › Brown Sugar

Supply Chain

  1. Region & Country

    Jaén, Peru

    Grown by 33 small producers

  2. Harvest

    May - September

    stated by the roaster, no harvest year to match on

  3. Roastery

    Seven Seeds Coffee Roasters

  4. Coffee· viewing

    Ukuku, Peru

Keep exploring the atlas

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

Tastes similarJaén - 35gPeru Monte VerdePacaybamba, PerúEl Conjuro, PeruColombia Edinson OidorPeru Gilmer Cordova-MejiaMore from this producer33 small producers1Same variety, exploredCaturra3255Bourbon2353Catuai1933Similar flavour profileApple, Almond, Brown Sugar1407Same processFully Washed350From the same originPeru1579More from this roasterSeven Seeds Coffee Roasters45 coffees
Community

Brew recipes

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

ProcessFully WashedAltitude1700 to 2000 maslRoastLight
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