El Roble
Summary
A washed coffee from the El Roble farm in Cajamarca, Peru, produced by Jenri Wilian Garcia and Vilma Zurita Chinguel. The Caturra variety offers notes of Fruit Jubes, yellow peach, and red grape. The coffee undergoes a 28-hour fermentation before being washed and dried in solar dryers. Roasted omni for both filter and espresso, it is best enjoyed black.
Espresso
Ratio 1:3- Coffee in
- 20 g
- Coffee out
- 60 g
- Time
- 26 s
Starting point; adjust to taste.
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
- 85
- Producer
- Jenri Wilian Garcia And Vilma Zurita Chinguel
- Altitude
- 1675 m.a.s.l
- Variety
- Caturra
- Notes
- Peach, Candy, Red Grape
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The roaster
Sample Coffee is a specialty coffee roaster from Sydney, Australia, roasting since 2011. They're small by design and independent, focusing on rotating single o…
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