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Country: Peru Â
Region: Cusco, Incahuasi, Pacaybamba Â
Farm: Ines Pata Â
Variety: Geisha Â
Altitude: 2,410 masl (7,906 ft) Â
Process: Washed Â
Crop Year: 2024 Â
Exporter: Coffee Libre Â
Exporter’s supplied notes: Jasmine, chamomile, strawberry, yogurt, honey, silky body Â
Green bean price: $45.00 per kg (retail)
Roasting Machine: Easyster 4 Â
Batch Size: 1,012 g (2.23 lbs) Â
Output Weight: 870 g (1.92 lbs) Â
Weight Loss Rate: 14.0%
During cupping, the aroma revealed notes of jasmine, bergamot, and peach. Upon tasting, the initial flavors were jasmine, bergamot, black tea, and tangerine. The acidity was medium, with a medium body and a velvety texture. As the coffee cooled, additional notes of chamomile, cane sugar, and molasses appeared, enhancing the complexity.
This roast was designed with three key factors in mind: the origin (Peru), the washed processing method, and a light target drop temperature. A strong gas pressure was applied to ensure proper development throughout the roast.
Compared to the reference profile, the BT RoR (Bean Temperature Rate of Rise) during the later stages of the roast, particularly at the crack, was higher than expected. To improve the cup’s overall balance and enhance its complexity, I plan to slightly lower the gas pressure in future batches, allowing for a more controlled BT RoR drop in the final stages.
This adjustment should result in a more refined cup, further improving the already excellent quality of the coffee.