Cuerpo (espresso)
Summary
CUERPO is a full-bodied espresso blend from Peru and Vietnam, composed of 50% Arabica and 50% Canephora. The Peruvian component comes from the Lamas region, produced by Oro Verde, grown at 1380-1700m, with varieties Catimor, Tipica, Pache, and Cattura, processed washed. The Vietnamese component comes from Dak Lak, produced by Great Cherry Robusta, grown at 500-700m, with variety Robusta Se, processed honey. The espresso offers notes of chocolate, caramel, and walnut, and pairs well with milk and oat milk.
Espresso
Ratio 1:2- Time
- 27 s
- Temperature
- 94°C
Extraction time 27-35 seconds.
Moka pot
- 1.Fill hot water into the lower chamber.
- 2.Brew on low heat.
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
- Region
- Dak Lak, Lamas
- Producer
- Oro Verde, Great Cherry Robusta
- Altitude
- 500 - 1700 m.a.s.l
- Notes
- Caramel, Chocolate, Walnut
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The roaster
Suedhang is a specialty coffee roaster and café in Tübingen, Germany, founded by Robin and Martin. They're best known for their deep dive into Canephora (robus…
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