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HomeCoffees【喫茶】PERU Cultivar Santa Teresa Geisha Natural
Camporredondo, Amazonas · Peru

【喫茶】PERU Cultivar Santa Teresa Geisha Natural

Natural Gesha, grown at 1780 masl

Roasted by LiLo Coffee Roasters

Recently sold out· checked 3 Aug
FarmRoaster-stated
This coffee is sold out, and no other roaster offers this exact harvest right now.
Explore similar coffeesView original listing
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Details

RoasteryLiLo Coffee Roasters· Osaka, Japan
FarmSanta Teresa, Camporredondo, Amazonas, Peru✓
ProducerAndrés Torres Goicochea
ProcessNatural【Process】 Natural✓
Harvest—
Altitude1780 masl✓
ClimateTropical savanna
VarietiesGesha≈
RoastLight✓
Tasting notespeach, jasmine, bergamot, lemon candy, lychee, ginger✓

How sure we are✓ stated by the roaster≈ derived from region or name? unverified: not found in their text

Flavor Profile

6NOTES
  • peach
    Fruity › Peach
  • jasmine
    Floral › Jasmine
  • bergamot
    Floral › Black Tea
  • lemon candy
    Fruity › Citrus › Lemon
  • lychee
    Fruity
  • ginger
    Spices › Brown Spice

Supply Chain

  1. Farm

    Santa Teresa, Camporredondo, Amazonas, Peru

    Grown by Andrés Torres Goicochea

  2. Roastery

    LiLo Coffee Roasters

  3. Coffee· viewing

    【喫茶】PERU Cultivar Santa Teresa Geisha Natural

Keep exploring the atlas

Follow the thread to coffees, farms and varieties linked to this one.

Tastes similarPeru German Carranza Geisha NaturalSanta TeresaSanta Teresa Yellow Honey GeishaYesica Ale Llanqui - Gesha【NEW】MERCI FERNANDEZ GEISHA / PERUCà phê Nueva Alianza 'Gesha Inca' #4734More from this producerAndrés Torres Goicochea3More from this farmSanta Teresa2 moreSame variety, exploredGesha2495Similar flavour profilepeach, jasmine, bergamot1999Same processNatural7627From the same originPeru1579More from this roasterLiLo Coffee Roasters310 coffees
Community

Brew recipes

No community recipes yet: pick a method to see a proven baseline, then share your own.

ProcessNaturalAltitude1780 maslRoastLight
V60Filter
Standard
Dose15 gWater250 gRatio1:16.7Temp93°CTime2:45
Grindmedium-fine
  1. 0:00bloom 45 g, 45 s
  2. 0:45pour to 150 g
  3. 1:30pour to 250 g

“Clean and bright: the all-rounder.”

A standard starting point: tweak one parameter at a time.

These are standard starting points, not community recipes. They reliably make a good cup. Then change one parameter at a time (grind first, then ratio, then temperature) to pull more out of this particular coffee.

Traceability