Peru La Lima

Coffee overview

Another dynamic offering from Origin Coffee Lab, this Gesha lot was produced by Felipe Carhuachinchay. Peru coffees often offer interesting complexity, and this lot is in that vein with dynamic florals, soft acidity, and subtle spices. The unique character of this coffee cannot be overstated, and this coffee reminds us at H&S why we continue to seek out new and interesting flavor combinations. In addition to the listed notes, search for other prominent florals and subtly-sweet-tart spices. Due to the soft acidity presentation, this coffee borders on hyperlight status.

Coffee flavor profile

Honeysuckle, apricot, lily.

Acidity: soft
Sweetness: tactile, honeyed
Body: heavy floral, slight spiced

Brewing evaluation

Rest: 30+ days recommended

Filter eval day 1: Gabi Standard Recipe of 1:18 shows a floral dominant cup, honeyed sweetness, and interesting tart-spiced notes as the cup cools. Coriander and black lime show on cool. This coffee is quite dynamic, and similar to the Palestina release, will change and evolve across rest, cool, and technique.

Espresso eval day 5: A 20:60 turbo, 10 second bloom, 11 second extraction at 5 bar shows an incredible structure, with a large tactile stage which is full of floral, honey, and slightly spiced notes. This is a beautiful espresso.

We use 60 hardness, 20 buffer water heated to 198F in all of our recipes.

Information

Farm: La Lima
Producer: Felipe Carhuachinchay
Region: Ihuamaca
Country: Peru
Variety: Gesha
Process: Washed
Sourcing: Origin Coffee Lab