La Torre Mejia, Geisha
Summary
A natural-processed Geisha from three smallholder producers in the Jaen region of northern Peru: Marcelino Chinguel, Idelso Perales Perez, and Paul La Torre Mejia. Grown at 1700-1900 masl, this lot underwent Classic Natural processing on raised beds, enhancing sweetness and aromatic intensity. The cup profile features jasmine, pineapple, maple syrup, cinnamon, and peach. Suggested 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)
Filter model: Cafec Abaca+; Brew strength: 1.45 TDS
Kalita
- Coffee in
- 17 g
- Water
- 250 g
- Time
- 2:40
- Temperature
- 94°C
Grind: Comandante 16 clicks (medium)
Filter model: Cafec Abaca+; Brew strength: 1.45 TDS
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, Cinnamon
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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…
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