Negrisa Espresso – Peru
Summary
Organic espresso from Peru, grown in the Junín, Oxapampa region at 1,000–1,800 masl. The Typica variety is washed processed and roasted for espresso. The cup opens with deep notes of milk chocolate, complemented by the natural sweetness of pecans and red apples, with a subtle hint of malic acid adding crispness and vibrancy. Clean and rounded, it works well on its own and retains its character in milk-based drinks like a flat white or cappuccino.
Espresso
Ratio 1:2- Coffee in
- 20 g
- Coffee out
- 40 g
- Time
- 27 s
- Temperature
- 93.5°C
Grind: finely ground
Output 40–42 g; extraction completed in 27–33 seconds.
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
- Espresso
- Decaffeinated
- No
- Region
- Oxapampa, Junín
- Altitude
- 1000 - 1800 m.a.s.l
- Variety
- Typica
- Notes
- Pecan, Red Apple, Milk Chocolate
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The roaster
Copenhagen Coffee Lab is a specialty coffee roaster based in Copenhagen, Denmark, with its own roastery and a small chain of cafés across Denmark, Germany, Fra…
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