Perú, Fidel Huancas
Summary
A limited release coffee from Fidel Huancas Chinchay, grown in La Coipa, Cajamarca, Peru at 1,800-1,850 masl. This Caturra variety is washed and offers tasting notes of pear, cashew, and spice. The coffee is harvested in three rounds from July to October, processed with a 'Rebalse' method and dried on black cloths for 10-15 days.
Espresso
- Coffee in
- 18 g
- Coffee out
- 38 g
- Time
- 29 s
Grind: finely-ground
Pull shot for 29 seconds.
Pour over
- Coffee in
- 25 g
- Water
- 400 g
- Time
- 3:15
- Temperature
- 96°C
Grind: medium
- 0:00Pour 50 grams of water to start. (30 s)
- 0:30Pour to 200g.
- 1:00Pour to 300g.
- 1:30Pour to 400g.
Finish at 3:15.
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
- 5
- Producer
- Fidel Huancas Chinchay
- Altitude
- 1800 - 1850 m.a.s.l
- Variety
- Caturra
- Notes
- Pear, Spice, Cashew
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The roaster
Methodical is a specialty coffee roaster from Greenville, South Carolina, with a second café in Columbia. Since 2014, they've been roasting in small batches to…
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