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HomeCoffeesPeru, Javier Reyes Maille, Geisha — Polar Bear COFFEE ROASTERS
Huánuco · Peru

Peru, Javier Reyes Maille, Geisha — Polar Bear COFFEE ROASTERS

Washed Gesha, grown at 1700 masl

Roasted by Polar Bear Coffee Roasters As

Available now· checked 28 Jul
FarmRoaster-stated
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Details

RoasteryPolar Bear Coffee Roasters As· Trondelag, Norway
FarmJavier Reyes Maille, Huánuco, Peru≈
ProducerJavier Reyes Maille
ProcessWashed✓
Harvest—
Altitude1700 masl✓
ClimateTemperate oceanic
VarietiesGesha≈
Roast—
Tasting notesfruity, caramel, cocoa✓

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

Flavor Profile

3NOTES
  • fruity
    Fruity
  • caramel
    Sweet › Brown Sugar
  • cocoa
    Nutty/Cocoa

Supply Chain

  1. Farm

    Javier Reyes Maille, Huánuco, Peru

    Grown by Javier Reyes Maille

  2. Roastery

    Polar Bear Coffee Roasters As

  3. Coffee· viewing

    Peru, Javier Reyes Maille, Geisha — Polar Bear COFFEE ROASTERS

Keep exploring the atlas

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

Tastes similarPeru – Ayacucho Collective – Polar Bear COFFEE ROASTERSSpecialty Coffee — Peru Pacha Mama GeishaBrazil – Moinho de Ouro — Polar Bear COFFEE ROASTERSGuatemala - Finca los Suspiros — Polar Bear COFFEE ROASTERSSidra, Rafa Aya Martinez, Colombia — Vivid Coffee RoastersColombia - Finca el Triunfo — Polar Bear COFFEE ROASTERSSame variety, exploredGesha2495Similar flavour profilefruity, caramel, cocoa2905Same processWashed13025From the same originPeru1579More from this roasterPolar Bear Coffee Roasters As23 coffees
Community

Brew recipes

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

ProcessWashedAltitude1700 masl
EspressoEspresso
Standard
Dose18 gOut36 gRatio1:2Temp93°CTime0:28
Grindfine

“Intense and syrupy, pulled at 9 bar.”

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