Halibalŵ
Summary
Halibalŵ is a single origin Peruvian coffee from the Cajamarca region, specifically from producers around the La Coipa area in the San Ignacio district. The coffee is grown at 1750-1950 masl and consists of Catuai and Caturra varieties. It is washed processed and has a cupping score of 85. The flavour profile is bright and juicy, with punchy, nutty flavours. It is versatile and suits all brewing methods including espresso, filter, Aeropress, and cold brew.
Espresso
- Coffee in
- 18 g
- Coffee out
- 36 g
- Time
- 20 s
- Temperature
- 93°C
Grind: Extra Fine
Moka pot
- Time
- 3:00
- Temperature
- 93°C
Grind: Fine
Filter
- Coffee in
- 16 g
- Water
- 220 g
- Time
- 3:00
- Temperature
- 93°C
Grind: Medium
AeroPress
- Coffee in
- 15 g
- Water
- 225 g
- Time
- 1:00
- Temperature
- 93°C
Grind: Fine
French press
- Coffee in
- 60 g
- Water
- 1000 g
- Time
- 4:00
- Temperature
- 93°C
Grind: Medium/Coarse
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
- Omniroast
- Decaffeinated
- No
- Cupping score
- 85
- Producer
- La Copia
- Altitude
- 1750 - 1950 m.a.s.l
- Variety
- Catuai, Caturra
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The roaster
Ffa Da is a Welsh artisan coffee roaster in Llandanwg, Harlech, on the Cambrian coast, trading since 2019. They're a micro-batch specialty roaster doing exactl…
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