
Beansmith's
La Palma
OriginPeru
ProcessWashed
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.
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FormatBean
Roast profileFilter
DecaffeinatedNo
Cupping score87.25
ProducerPedro Garcia Diaz
Altitude1700 - 1900 m.a.s.l
VarietyGeisha
NotesApricot, Black Tea, Apple, Hibiscus
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