Peru Finca El Romerillo Geisha Washed
RM75.00
| Variety | Geisha |
| Country | Peru |
| Processing | Washed |
| Region | Chirinos, Cajamarca |
| Altitude | 1780 m |
| Roast Level | Light Roast |
| Tasting Notes | Orange Blossom, Honey,Orange,Earl Grey Tea |
| Quantity | 100g |
Brewing Size Guide
| BREWING METHOD | BREW TIME | COFFEE TO WATER RATIO | BOTTOM-TOP SIEVE |
| Pour Over | 3:40 min | 1:16 | 400 – 800 µm |
| French Press | 10:00 min | 1:13 | 600 – 1000 µm |
| AeroPress | 2:20 min | 1:15 | 500 – 900 µm |
| Moka Pot | 1:30 min | 1:11 | 350 – 700 µm |
| Drip Brewer | N/A | 1:17 | 400 – 900 µm |
| Espresso | 0:26 min | 1:2 | 250 – 500 µm |
| Cold Brew | 16 hours | 1:10 | 600 – 1100 µm |
| Syphon | 1:40 min | 1:15 | 400 – 800 µm |
Orange Blossom, Honey,Orange,Earl Grey Tea
| Variety | Geisha |
| Country | Peru |
| Processing | Washed |
| Region | Chirinos, Cajamarca |
| Altitude | 1780 m |
| Roast Level | Light Roast |
| Tasting Notes | Orange Blossom, Honey,Orange,Earl Grey Tea |
| Quantity | 100g |
About This Coffee :
Peru Finca el Romerillo Geisha Washed
Origin: Peru – Chirinos, Cajamarca
Altitude: 1,780m
Variety: Geisha
Processing Method: Washed
Drying Time: 20 days
Flavor Profile:
- Acidity: High, with bright floral acidity
- Body: Smooth, full-bodied
- Flavor: White coffee blossoms, tropical fruit jams, with subtle notes of honey, citrus, and herbs
- Aftertaste: Crisp, with a lasting sweet and floral finish
Region and Farm Introduction: Finca el Romerillo is located in the Chirinos region of Cajamarca, Peru, at an altitude of 1,780 meters. The region’s favorable climate and stunning valley landscapes create an ideal environment for coffee cultivation, especially for Geisha coffee. Don Miguel Ramírez’s family farm, Finca el Romerillo, is dedicated to sustainable farming practices, growing multiple high-quality coffee varieties. Geisha is particularly prized for its exceptional floral and fruity profile. The farm focuses on meticulous harvesting and strict quality control, ensuring that only the best-ripe cherries are selected.
Processing:
- Harvesting and Cleaning: Only fully ripe cherries are selectively harvested and cleaned to remove impurities.
- Fermentation: The cherries are stored in a cool place for fermentation for 14 to 18 hours, adjusting based on weather conditions.
- Washing: After fermentation, the cherries are washed to remove the fruit pulp.
- Drying: The coffee beans are initially air-dried on drying beds, then transferred to drying modules for 20 days. The drying process is closely monitored and adjusted to weather conditions to ensure optimal quality.
| Pack Quantity |
100g |
|---|
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Each Brewing Method Grind Size Reference
| BREWING METHOD | BREW TIME | COFFEE TO WATER RATIO | BOTTOM-TOP SIEVE |
| Pour Over | 3:40 min | 1:16 | 400 – 800 µm |
| French Press | 10:00 min | 1:13 | 600 – 1000 µm |
| AeroPress | 2:20 min | 1:15 | 500 – 900 µm |
| Moka Pot | 1:30 min | 1:11 | 350 – 700 µm |
| Drip Brewer | N/A | 1:17 | 400 – 900 µm |
| Espresso | 0:26 min | 1:2 | 250 – 500 µm |
| Cold Brew | 16 hours | 1:10 | 600 – 1100 µm |
| Syphon | 1:40 min | 1:15 | 400 – 800 µm |
So, How Do You Know What Grind To Use?
Here’s a handy guide. Save it to your phone, share it with all your friends. You’ll never need another guide!
- Coarse: Coarse grinds are chunky pieces of coffee beans, similar to coarse sea salt
- Medium-Coarse: Saddling between coarse and medium, this grind looks like rough sand
- Medium: The middle of all grind sizes, medium grounds are similar to the consistency of sand
- Medium-Fine: The medium-fine grind is a staple grind size, with texture like table salt
- Fine: Finer than table salt, fine grind is typically the size of most pre-ground coffee
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