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HomeCoffees【Special Limited】PERU Chiriloma Geisha Anaerobic Washed
Alto Chirimbia San Martin · Peru

【Special Limited】PERU Chiriloma Geisha Anaerobic Washed

Anaerobic Washed Gesha, grown at 1850 to 2000 masl

Roasted by LiLo 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

RoasteryLiLo Coffee Roasters· Osaka, Japan
FarmChiriloma, Alto Chirimbia San Martin, Peru✓
ProducerEdwin Quea Pacco
ProcessAnaerobic Washed【Processing】Anaerobic Washed✓
Harvest—
Altitude1850 to 2000 masl✓
VarietiesGesha≈
RoastLight✓
Tasting noteslemon, grapefruit, hibiscus, acerola, yuzu, candy✓

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

Flavor Profile

6NOTES
  • lemon
    Fruity › Citrus › Lemon
  • grapefruit
    Fruity › Citrus › Grapefruit
  • hibiscus
    Floral › Hibiscus
  • yuzu
    Fruity › Citrus
  • acerola
    not on the wheel
  • candy
    not on the wheel

Supply Chain

  1. Farm

    Chiriloma, Alto Chirimbia San Martin, Peru

    Grown by Edwin Quea Pacco

  2. Roastery

    LiLo Coffee Roasters

  3. Coffee· viewing

    【Special Limited】PERU Chiriloma Geisha Anaerobic Washed

Keep exploring the atlas

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

Tastes similarLos Quispe, Anaerobic Washed Gesha, PeruPeru Agosto Gesha Washed WxPeru - La Magarita Geisha Anaerobic Washed 150gGeisha Natural AnaerobicR Benjamin Paz Anaerobic WashedBOP GW06 Stellar Amber Geisha WashedSame variety, exploredGesha2495Similar flavour profilelemon, grapefruit, hibiscus923Same processAnaerobic Washed287From the same originPeru1579More from this roasterLiLo Coffee Roasters310 coffees
Community

Brew recipes

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

ProcessAnaerobic WashedAltitude1850 to 2000 maslRoastLight
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