Manuel Rivasplata Espresso
Summary
This coffee comes from Manuel Rivasplata's farm Finca El Limón in the Callayuc region of Cajamarca, Peru. The Yellow Caturra variety undergoes a 120-hour anaerobic fermentation followed by washing and sun-drying. It is extremely sweet and full-bodied, with notes of cocoa, grapes, and pineapple. This coffee is part of a direct trade initiative with producers in the region.
Espresso
- Coffee in
- 20 g
- Coffee out
- 43 g
- Time
- 29 s
- Temperature
- 94°C
Grind: 20g VST basket
9 bars of pressure
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
- Producer
- Manuel Rivasplata
- Altitude
- 2100 m.a.s.l
- Variety
- Yellow Caturra
- Notes
- Cocoa, Grape, Pineapple
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The roaster
Right Side is a specialty coffee roaster in Spain with a clear obsession: never forget origins. Their seasonal menu moves through single-origin filter coffees…
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