La Torre Mejia
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.
V60
- Coffee in
- 17 g
- Water
- 250 g
- Time
- 2:40
- Temperature
- 94°C
Grind: Comandante 16 clicks (medium)
Kalita
- Coffee in
- 17 g
- Water
- 250 g
- Time
- 2:40
- Temperature
- 94°C
Grind: Comandante 16 clicks (medium)
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
- Producer
- Marcelino Chinguel, Idelso Perales Perez, Paul La Torre Mejia
- Altitude
- 1700 - 1900 m.a.s.l
- Variety
- Geisha
- Notes
- Peach, Maple, Pineapple, Jasmine
Reviews
No reviews yet
Be the first to share your experience with this coffee.
The roaster
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…
More from Gardelli
See all
More Peru coffees
If you notice any incorrect information, .