La Torre Mejia

OriginPeru

ProcessNatural

Summary

A natural processed Gesha (Geisha) coffee from smallholder producers Marcelino Chinguel, Idelso Perales Perez and Paul La Torre Mejia in the Jaen region of northern Peru, grown at 1700-1900 masl. The coffee undergoes classic natural processing on raised beds, enhancing sweetness and aromatic intensity. Flavour profile includes jasmine, pineapple, maple syrup, cinnamon and peach. Suitable for both espresso and filter brewing.

AI-assisted description, based on roaster & cupping data.

Brew guide

V60

Coffee in: 17 g
Water: 250 g
Time: 2:40
Temperature: 94°C

Grind: Comandante 16 clicks (medium)

Set up your grinder

Kalita

Coffee in: 17 g
Water: 250 g
Time: 2:40
Temperature: 94°C

Grind: Comandante 16 clicks (medium)

Set up your grinder

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
Region: Jaen
Producer: Marcelino Chinguel, Idelso Perales Perez, Paul La Torre Mejia
Altitude: 1700 - 1900 m.a.s.l
Variety: Geisha
Notes: Peach, Maple, Pineapple, Jasmine

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The roaster

Gardelli

Gardelli is a specialty coffee roaster based in Forlì, Italy, helmed by World Coffee Roasting Champion Rubens Gardelli. They focus on single-origin coffees, ra…

AI-assisted description, based on roaster & cupping data.

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