Open Coffee Hub
RoasteriesFarmsVarietiesHarvestsCoffees Map Coffee Story Brew Guides
Open Coffee Hub© 2026
Fresh·Legal NoticePrivacy
Buy me a coffee

Open Coffee Hub gathers publicly available data from roasters worldwide. We do our best, but can't guarantee it's always complete or perfectly accurate. Spotted something off? Tell us.

HomeCoffeesPHANTOM - Peru
Cusco · Peru

PHANTOM - Peru

Washed Bourbon, grown at 2050 masl

Roasted by Dark Arts Coffee

Available now· checked 3 Aug
FarmRoaster-stated
Get this Coffee
Experience the Coffee Story

Details

RoasteryDark Arts Coffee· London, United Kingdom
FarmEl Progreso, Cusco, Peru?
ProducerAgustín Ccasa Ccoyo
ProcessWashedWashed (36 hours)✓
Harvest—
Altitude2050 masl✓
ClimateSubtropical highland
VarietiesBourbon✓
Roast—
Tasting notesGreen Grapes, Orange, Chestnut✓

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

Flavor Profile

3NOTES
  • Green Grapes
    Green/Vegetative › Raw
  • Orange
    Fruity › Citrus › Orange
  • Chestnut
    not on the wheel

Supply Chain

  1. Farm

    El Progreso, Cusco, Peru

    Grown by Agustín Ccasa Ccoyo

  2. Roastery

    Dark Arts Coffee

  3. Coffee· viewing

    PHANTOM - Peru

Keep exploring the atlas

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

Tastes similarPeru El RoblePeru Cruz PataEl CampoPeru, Gregorio EspinozaPeru Fredesvinda EstelaCaminos Del InkaSame variety, exploredBourbon2353Similar flavour profileGreen Grapes, Orange, Chestnut744Same processWashed13025From the same originPeru1579More from this roasterDark Arts Coffee20 coffees
Community

Brew recipes

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

ProcessWashedAltitude2050 masl
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