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SINGLE ORIGIN

Peru Camporredondo – Andres Torres

$43.00
NEW

FLAVOURS OF:

Kiwi, Exotic Fruits, Floral

Andres, a maestro of Geisha cultivation and a former finalist in the Cup of Excellence, inherited his passion from his family and constantly pushed the boundaries with new fermentation methods to elevate their craft. His 11.5-hectare estate, set at 1900 meters above sea level, was once a remote paradise with no roads or electricity. Through unwavering determination, Andres and his children transformed it into a thriving oasis, bringing water, light, and access to this corner of the world.

Choose your grind
Choose your grind

COFFEE ID

Variety

Geisha

Roast Profile

Light / Medium

Altitude

1600m - 1800m

Process

Natural (Dry)

THE GROWER

ANDRES TORRES

REGION: CAMPORREDONDO, LUYA

Andres, a maestro of Geisha cultivation and a former finalist in the Cup of Excellence, inherited his passion from his family and constantly pushed the boundaries with new fermentation methods to elevate their craft. His 11.5-hectare estate, set at 1900 meters above sea level, was once a remote paradise with no roads or electricity. Through unwavering determination, Andres and his children transformed it into a thriving oasis, bringing water, light, and access to this corner of the world.

VARIETAL

Geisha

Geisha coffee is a highly prized varietal known for its exceptional quality and complex flavour profile. It offers vibrant floral aromas, jasmine-like fragrance, and notes of tropical fruit, citrus, and tea-like delicacy. Best enjoyed as a filter brew to highlight its bright acidity, silky body, and intricate flavours.

PROCESS

Natural (Dry)

During the natural or dry method, the entire coffee cherry is dried with the beans inside, allowing the fruit to naturally ferment and impart flavour to the beans. Once dried, the outer layers of the cherry are removed, revealing the green coffee beans.

METHOD

Espresso or Filter

FILTER
Dose 16g
Temperature 93ºC
Water 250mL

Blooming 50mL
0:30s, 100mL
1:00s, 150mL
1:40s, 250mL
Drain at 2:15

ESPRESSO
Dose 20g / Time 20s / Yield 41g

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