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HomeCoffeesValle Del Santuario
Ihuamaca · Peru

Valle Del Santuario

Washed Bourbon, Pache, Caturra, grown at 1600 to 2100 masl

Roasted by Counter Culture Coffee

Recently sold out· checked 3 Aug
CooperativeRoaster-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

RoasteryCounter Culture Coffee· Dallas, USA
CooperativeCenfrocafe, Peru✓
Producer—
ProcessWashed✓
Harvest2023✓
Altitude1600 to 2100 masl✓
ClimateTropical savanna
VarietiesBourbon, Pache, Caturra✓
Roast—
Tasting notestoffee, vanilla, dried fruit✓

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

Flavor Profile

3NOTES
  • toffee
    Sweet › Brown Sugar
  • vanilla
    Sweet › Vanilla
  • dried fruit
    Fruity › Dried

Supply Chain

  1. Cooperative

    Cenfrocafe, Peru

    Ihuamaca

  2. Harvest

    3 varietals · Washed · 2023

  3. Roastery

    Counter Culture Coffee

  4. Coffee· viewing

    Valle Del Santuario

Keep exploring the atlas

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

Tastes similarIngo Noche – PeruPeru - Juan Cruz - Washed CaturraPeru El Santuario Fairtrade Certified OrganicEden, Espresso BlendPeru Cajamarca MörkrostPeru IhuamacaMore from this farmCENFROCAFE19 moreSame variety, exploredBourbon2353Pache220Caturra3255Similar flavour profiletoffee, vanilla, dried fruit1348Same processWashed13025From the same originPeru1579More from this roasterCounter Culture Coffee131 coffees
Community

Brew recipes

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

ProcessWashedAltitude1600 to 2100 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