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HomeCoffeesPeru La Ponderosa Anaerobic Washed Geisha - Gringo Nordic Coffee Roaster
Cajamarca, Jaén, Chontalí · Peru

Peru La Ponderosa Anaerobic Washed Geisha - Gringo Nordic Coffee Roaster

Anaerobic Washed Gesha, grown at 1960 masl

Roasted by Gringo Nordic 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

RoasteryGringo Nordic Coffee Roasters· Göteborg, Sweden
FarmLa Ponderosa, Peru?
ProducerDreyde Perez
ProcessAnaerobic Washedprocessmetod✓
Harvest2025?
Altitude1960 masl?
ClimateHot desert
VarietiesGesha≈
Roast—
Tasting notesjasmine, bergamot, cantaloupe, pomelo, apricot✓

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

Flavor Profile

5NOTES
  • jasmine
    Floral › Jasmine
  • bergamot
    Floral › Black Tea
  • cantaloupe
    Fruity
  • apricot
    Fruity
  • pomelo
    not on the wheel

Supply Chain

  1. Farm

    La Ponderosa, Peru

    Grown by Dreyde Perez · Cajamarca, Jaén, Chontalí

  2. Harvest

    Gesha · Anaerobic Washed · 2025

  3. Roastery

    Gringo Nordic Coffee Roasters

  4. Coffee· viewing

    Peru La Ponderosa Anaerobic Washed Geisha - Gringo Nordic Coffee Roaster

Keep exploring the atlas

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

Tastes similarLas Mishas Washed Peru Espresso RoastQue Onda Puno Peru Washed Single Origin Coffee Foundation Roasters St Ives Cornwall UKPeru | Lima Coffee | Medium RoastPERU, CAMINO VIEJO | Geisha, anaerobic washedPeru Churupampa Organic Medium Roast — precipice coffeeMajaKaffee aus Perú LIGHT ROAST "Washed"More from this farmLa Ponderosa2 moreSame variety, exploredGesha2495Similar flavour profilejasmin, bergamott, cantaloupemelon104Same processAnaerobic Washed287From the same originPeru1579More from this roasterGringo Nordic Coffee Roasters46 coffees
Community

Brew recipes

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

ProcessAnaerobic WashedAltitude1960 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

Harvest sourceObserved