Juan Carlos Huanca
Summary
A washed Gesha from Bolivia, produced by Juan Carlos Huanca at Finca La Asunta in the La Asunta municipality of Sud Yungas. Grown at 1550 meters above sea level, this lot offers a clean cup with notes of white blossom, cane sugar, and white peach. The coffee undergoes a dry fermentation for 22 hours and is dried on raised beds for 7 days. It is roasted as an omni roast, suitable for both espresso and filter brewing.
Espresso
- Coffee in
- 20 g
- Coffee out
- 60 g
- Time
- 26 s
Recommended coffee:yield ratio of 1:3. Total brew time ~24-28 seconds.
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
- Juan Carlos Huanca
- Altitude
- 1550 m.a.s.l
- Variety
- Geisha
- Notes
- Peach, Cane Sugar
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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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