peru coffee
El Romerillo Espresso
by heilandt | café belgisches viertel · cologne, germany
this is el romerillo espresso, a peru from heilandt | café belgisches viertel.
the bean
- origin
- peru
- region
- cajamarca
- status
- in stock
el romerillo espresso is a peruvian coffee from cajamarca, roasted by heilandt in cologne's belgisches viertel. cajamarca sits in the northern peruvian andes, a region known for high-altitude arabica farming. heilandt have roasted this as an espresso, so it suits a machine or moka pot where pressure can draw out its structure and sweetness. without additional tasting notes or processing details in the supplied facts, the most honest guidance is to pull it as a straight shot first, dialing grind size until you hit a balanced, non-bitter extraction, around 25 to 30 seconds at 9 bar.
common questions
What does El Romerillo Espresso taste like?
no specific tasting notes were provided for this coffee. pulling it as a straight espresso shot and adjusting your grind is the best way to discover its character firsthand.
How is El Romerillo Espresso grown and processed?
it comes from cajamarca, peru, a high-altitude andean region. no specific processing method was listed in the available facts.
How should I brew El Romerillo Espresso?
as the name suggests, it is roasted for espresso, so a machine or moka pot will suit it best. dial in your grind to achieve a balanced shot, typically 25 to 30 seconds on a machine at 9 bar.
about heilandt | café belgisches viertel
all coffee from heilandt | café belgisches viertelcologne, germany
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