Peru - Leyla Rimarachin
$28.00
Description
Peru - Leyla Rimarachin
Peru Leyla Rimarachin is a specialty Arabica coffee lot celebrated for its exceptionally clean, vibrant, and elegant flavor profile, quintessential to the high-altitude Peruvian highlands. Grown by producer Leyla Yanina Rimarachin at Finca El Alcanfor in La Coipa, San Ignacio, Cajamarca, this coffee showcases meticulous post-harvest sorting and fermentation.
Composition
- [100%] [Peru] — [Leyla Rimarachin] · [Washed]
Tasting notes: Cherry · Plum · Lime · Chocolate
Roast style: Espresso
Best for: Espresso · Milk drinks
Recommended rest: Allow the coffee to rest for at least 10 -12 days from its roast date before brewing. This helps the espresso settle and develop greater sweetness, clarity and consistency.
Freezing your coffee: If you plan to freeze the beans, let them complete the recommended 7–10-day resting period first. Taste, before freezing them in small, airtight portions and grind the beans directly from frozen to help prevent condensation buildup. Avoid refreezing previously thawed coffee.
Limited weekly release · Until sold out
Espresso recipe
A good place to start.
Use this recipe as a starting point, then adjust the grind to suit your espresso machine and taste.
- Dose
- 20g
- Brew time
- 24-27s
- Yield
- 49g
- Temperature
- 93°C
Grind: Start fine and adjust until the target yield is reached within the recommended time.
For more sweetness, extend the yield slightly. For more body, shorten the yield.
