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HomeCoffeesGilber Huayllas
Cusco · Peru

Gilber Huayllas

Washed Gesha, grown at 2400 masl

Roasted by Europa Kaffe & Te

Recently sold out· checked 28 Jul
FarmRoaster-stated
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

88/ 100

Excellent · SCA 85–89

Roaster-stated

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

Details

RoasteryEuropa Kaffe & Te· Århus, Denmark
FarmLlacctapata, Cusco, Peru?
ProducerGilber Huayllas Huaman
ProcessWashed✓
Harvest—
Altitude2400 masl✓
ClimateSubtropical highland
VarietiesGesha≈
Roast—
Tasting notesbergamot, jasmine, black tea✓

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

Flavor Profile

3NOTES
  • bergamot
    Floral › Black Tea
  • jasmine
    Floral › Jasmine
  • black tea
    Floral › Black Tea

Supply Chain

  1. Farm

    Llacctapata, Cusco, Peru

    Grown by Gilber Huayllas Huaman

  2. Roastery

    Europa Kaffe & Te

  3. Coffee· viewing

    Gilber Huayllas

Keep exploring the atlas

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

Tastes similarPeru, Lito Cubas OlivieraPeru Dreyde Delgado OmniPeru Efrain CarhuollocloPeru Fidel HuancasMerly Leon, Washed, PeruSEY - 2026 Gilber Huayllas; Llaqta Pata - PeruMore from this producerGilber Huayllas Huaman1Same variety, exploredGesha2495Similar flavour profilebergamot, jasmin, sort te414Same processWashed13025From the same originPeru1579More from this roasterEuropa Kaffe & Te55 coffees
Community

Brew recipes

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

ProcessWashedAltitude2400 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