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release 062 - finca mamaruntu, gesha anaerobic natural, peru coffee from special guests

peru coffee · cup of excellence

Release 062 - Finca Mamaruntu, Gesha Anaerobic Natural

by special guests · london, uk

this is release 062 - finca mamaruntu, gesha anaerobic natural, an anaerobic peru from special guests.

£17.25buy from special guests

the bean

origin
peru
region
amazonas
process
anaerobic
varietal
gesha, bourbon
status
in stock
release 062 is a gesha and bourbon blend from finca mamaruntu in the amazonas region of peru, processed using anaerobic natural methods. it earned recognition as a cup of excellence lot, placing it among the highest-scoring coffees from its harvest. anaerobic natural processing, where fruit-covered cherries ferment in sealed, oxygen-free tanks before drying, tends to produce intense fruit-forward and floral characteristics typical of gesha alongside the fuller body bourbon can contribute. roasted by special guests, this lot suits brewing methods that highlight clarity and complexity, such as filter or pour-over, which allow its processing-driven character to come through cleanly without interference.

common questions

What does Release 062 - Finca Mamaruntu, Gesha Anaerobic Natural taste like?

as a gesha and bourbon processed anaerobically and naturally, expect pronounced floral and fruit-driven qualities that are characteristic of both the gesha varietal and this fermentation style. the bourbon component can add body and a rounder sweetness alongside the lighter, tea-like qualities gesha is known for.

How is Release 062 - Finca Mamaruntu, Gesha Anaerobic Natural grown and processed?

the coffee is grown at finca mamaruntu in the amazonas region of peru and is a blend of gesha and bourbon varietals. it was processed using anaerobic natural methods, meaning the whole cherries fermented in sealed, oxygen-deprived tanks before being dried, and the lot scored highly enough to be recognised as a cup of excellence selection.

How should I brew Release 062 - Finca Mamaruntu, Gesha Anaerobic Natural?

filter brewing methods such as pour-over are well suited to this coffee, as they tend to highlight the floral and fruit complexity that anaerobic natural processing and the gesha varietal produce. keep water temperature moderate and avoid over-extraction to preserve the delicate aromatic qualities.

about special guests

you'll notice the room before the coffee: two metal counters, clean and deliberate, one pulling espresso and one devoted entirely to pour-over. paul ross, who won the uk barista championship in 2019 and spent years at origin, kiss the hippo and watchhouse, opened this aybrook street spot in 2022 with a filter menu that runs about twelve single origins at any time. rare panama geshas, experimental lots, coffees pulled from freezer archive for a second run. it's a serious place that doesn't feel serious. ross knows exactly what he's doing here.

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london, uk

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