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HomeCoffeesPeru El Palto Natural
Amazonian Andes · Peru

Peru El Palto Natural

Natural Caturra, Bourbon, grown at 1600 to 1800 masl

Roasted by Brass Ring Coffee

Available now· checked 3 Aug
CooperativeRoaster-stated
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Details

RoasteryBrass Ring Coffee· Iowa City, USA
CooperativeAsociacion de Productores Cafetaleros Juan Marco El Palto (JUMARP), Amazonian Andes, Peru✓
Producer—
ProcessNaturalThis Organic-certified, natural-processed lot comes from the Asociacion de Productores Cafetaleros Juan Marco El Palto (JUMARP)✓
Harvest—
Altitude1600 to 1800 masl✓
ClimateTropical rainforest
VarietiesCaturra, Bourbon✓
Roast—
Tasting notesPeach, Tea, Apricot✓

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

Flavor Profile

3NOTES
  • Peach
    Fruity › Peach
  • Tea
    Floral › Black Tea
  • Apricot
    Fruity

Supply Chain

  1. Cooperative

    Asociacion de Productores Cafetaleros Juan Marco El Palto (JUMARP), Amazonian Andes, Peru

  2. Roastery

    Brass Ring Coffee

  3. Coffee· viewing

    Peru El Palto Natural

Keep exploring the atlas

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

Tastes similarOrganic Peru El Palto 2024Peru Natural OrganicLA PALTA - PERUPeru - Eulogio Chipao GeshaPeru El palto mujeres – ekologisk espressoLa PaltaMore from this farmAsociacion de Productores Cafetaleros Juan Marco El Palto (JUMARP)2 moreSame variety, exploredCaturra3255Bourbon2353Similar flavour profilePeach, Tea, Apricot1739Same processNatural7627From the same originPeru1579More from this roasterBrass Ring Coffee9 coffees
Community

Brew recipes

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

ProcessNaturalAltitude1600 to 1800 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