Peru La Cima Washed
Summary
Peru La Cima Washed is a specialty coffee from smallholder farmers in the San Ignacio, Jaen and Cutervo provinces of the Cajamarca region in Peru, grown at 1,500-1,800 meters above sea level. The coffee comprises Catuai, Caturra, Bourbon and Pache varieties and undergoes a washed process with up to a 40-hour fermentation. Roasted medium, it offers a fresh, juicy ripe plum flavour, smooth velvety caramel, and sweet vanilla in the long finish. It is suited for modern espresso and sweet cappuccino.
Espresso
- Coffee in
- 14 g
- Coffee out
- 35 g
- Time
- 20 s
If the espresso extracts too fast, use a finer grind; if too slowly, use a coarser grind. Change only one variable at a time.
Moka pot
Grind: slightly coarser than espresso
- 1.Preheat water in a kettle, then pour it into the bottom part of the moka pot, just below the valve.
- 2.Fill the basket to the brim with freshly ground coffee; do not tamp.
- 3.Assemble all parts of the moka pot and heat.
- 4.When you hear a gentle gurgling, the coffee is ready.
- 5.Cool the bottom part of the moka pot to stop the extraction process.
Keep the moka pot clean: rinse it thoroughly after each use, as a dirty pot can cause a bitter taste. If the coffee spurts out too fast, the heat was too high; lower the temperature.
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
- Altitude
- 1500 - 1800 m.a.s.l
- Variety
- Catuai, Bourbon, Caturra, Pache
- Notes
- Caramel, Plum, Vanilla
Reviews
No reviews yet
Be the first to share your experience with this coffee.
The roaster
Goriffee is a specialty coffee roaster in Bratislava, Slovakia, with roots in Rwanda—co-founder Erik first fell for coffee there as a volunteer, and the name f…
More from Goriffee Roastery
See all
More Peru coffees
If you notice any incorrect information, .