La Palma
Summary
A washed Catimor coffee from the Cajamarca region of Peru, produced by Wilder Saavedra and Ormecinda Pérez at their farm La Palma. Grown at 1890 meters above sea level, this coffee offers a watermelon-like body with treacle and toffee apple acidity. 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
- Cupping score
- 85
- Producer
- Wilder Saavedra & Ormecinda Pérez
- Altitude
- 1890 m.a.s.l
- Variety
- Catimor
- Notes
- Molasses, Candy Apple, Watermelon
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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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