La Palma
Summary
La Palma is a washed Geisha coffee from Pedro Garcia Diaz's farm in San Jose de Alto, Jaén, Peru. Grown at 1700-1900 masl, this coffee offers flavour notes of hibiscus, apricot, apple, and black tea with medium acidity. The coffee is hand-picked, fermented for 36 hours, washed, and sun-dried on tarps. It achieved a cupping score of 87.25.
Filter
- Coffee in
- 15 g
- Water
- 250 g
- Time
- 2:50
- Temperature
- 93°C
Grind: 900 microns (30 clicks on Comandante)
- 0:00Pour 50 ml water
- 0:30Pour water to 100 ml
- 1:00Pour water to 150 ml
- 1:30Pour water to 200 ml
- 2:00Pour water to 250 ml
Batch brew
- Coffee in
- 20 g
- Water
- 300 g
Grind: Ode: 5
Published by the roaster for this coffee. Treat it as a starting point — your grinder, water and machine will want their own tweaks.
Details
- Format
- Bean
- Roast profile
- Filter
- Decaffeinated
- No
- Cupping score
- 87.25
- Producer
- Pedro Garcia Diaz
- Altitude
- 1700 - 1900 m.a.s.l
- Variety
- Geisha
- Notes
- Apricot, Black Tea, Apple, Hibiscus
Reviews
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The roaster
Beansmith's is a Czech specialty coffee roastery (pražírna výběrové kávy) based in the Czech Republic. They focus on sourcing and roasting high-quality special…
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