Peru La Quina Geisha #2 Anaerobic
RM80.00
| Variety | Geisha |
| Country | Peru |
| Processing | Anaerobic Fermentation |
| Region | Jaén, Cajamarca |
| Altitude | 1950 m |
| Roast Level | Light Roast |
| Tasting Notes | Pink Flowers,Mangosteen,Red Berries,Spices,Cream |
| 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 |
Pink Flowers,Mangosteen,Red Berries,Spices,Cream
| Variety | Geisha |
| Country | Peru |
| Processing | Anaerobic Fermentation |
| Region | Jaén, Cajamarca |
| Altitude | 1950 m |
| Roast Level | Light Roast |
| Tasting Notes | Pink Flowers,Mangosteen,Red Berries,Spices,Cream |
| Quantity | 100g |
About This Coffee :
Peru La Quina Geisha #2 Anaerobic
Origin: Peru – Jaén, Cajamarca
Altitude: 1,950m
Variety: Geisha
Processing Method: Anaerobic Fermentation
Drying Time: 28 days
Flavor Profile:
- Acidity: High, bright fruity acidity
- Body: Rich, complex with layered flavors
- Flavor: Floral, ripe fruits, tropical fruits with subtle honey and spice notes
- Aftertaste: Crisp, lasting, with sweetness and floral finish
Region and Farm Introduction: La Quina is located in Jaén, Cajamarca, in northern Peru at an altitude of 1,950 meters. The farm is surrounded by the Amazonian rainforest, providing an ideal environment for high-quality coffee cultivation. The farm specializes in growing specialty varieties, particularly Geisha, which is known for its complex and rich flavor profile. La Quina employs innovative anaerobic fermentation to enhance the fermentation process, creating a coffee that is more intense and flavorful, with unique fermentation aromas.
Processing:
- Harvesting and Cleaning: Only ripe cherries are selectively harvested and cleaned.
- Anaerobic Fermentation: The cherries are placed in sealed containers to undergo anaerobic fermentation for 48 hours, allowing the yeast and bacteria to develop distinct fruity and complex flavors in a controlled, oxygen-free environment.
- Washing: After fermentation, the cherries are washed to remove the fruit pulp.
- Drying: The coffee is then sun-dried over a period of 28 days, ensuring a clean and well-balanced cup profile.
| 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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