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HomeCoffeesLOS ÁNGELES
Cajamarca · Peru

LOS ÁNGELES

Washed Colombia, Pache, Caturra, Catimor, Typica, Bourbon, grown at 1200 to 1900 masl

Roasted by Cafe de Finca

Available now· checked 31 Jul
CooperativeRoaster-stated
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Details

RoasteryCafe de Finca· Barcelona, Spain
CooperativeCooperativa Los Ángeles, Cajamarca, Peru✓
Producer—
ProcessWashedEste lote de café orgánico se procesa mediante el método lavado✓
Harvest—
Altitude1200 to 1900 masl✓
ClimateSubtropical highland
VarietiesColombia, Pache, Caturra, Catimor, Typica, Bourbon✓
RoastEspresso✓
Tasting notesspices, peach, dark chocolate, almond ice cream, almonds✓

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

Flavor Profile

5NOTES
  • spices
    Spices › Brown Spice
  • peach
    Fruity › Peach
  • dark chocolate
    Nutty/Cocoa › Dark Chocolate
  • almond ice cream
    Nutty/Cocoa › Almond
  • almonds
    Nutty/Cocoa › Almond

Supply Chain

  1. Cooperative

    Cooperativa Los Ángeles, Cajamarca, Peru

  2. Roastery

    Cafe de Finca

  3. Coffee· viewing

    LOS ÁNGELES

Keep exploring the atlas

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

Tastes similarLos Ángeles Perú Moka - CAFÉ DE FINCALos Ángeles Perú Superauto - CAFÉ DE FINCAPeru CajamarcaLa CimaPerúCajamarca PeruMore from this farmCooperativa Los Ángeles2 moreSame variety, exploredColombia619Pache220Caturra3255Catimor525Similar flavour profilespices, peach, dark chocolate2354Same processWashed13025From the same originPeru1579More from this roasterCafe de Finca87 coffees
Community

Brew recipes

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

ProcessWashedAltitude1200 to 1900 maslRoastEspresso
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