peru coffee
gilder tantalean natural peru
by the source coffee roasters · edinburgh, uk
expect brown sugar. this is gilder tantalean natural peru, an anaerobic peru from the source coffee roasters.
the bean
- origin
- peru
- process
- anaerobic
- varietal
- bourbon
- roast
- omni
- status
- in stock
common questions
What does gilder tantalean natural peru taste like?
the primary tasting note is brown sugar, a sweetness that comes through from both the anaerobic process and the bourbon varietal. expect a soft, rounded cup rather than a sharp or acidic one.
How is gilder tantalean natural peru grown and processed?
it is a bourbon varietal grown in peru and processed anaerobically, meaning the cherries ferment in a sealed, oxygen-restricted environment before the fruit is dried and removed. this process builds deeper sweetness compared to a standard washed or natural.
How should I brew gilder tantalean natural peru?
the omni roast means it is calibrated for both filter and espresso, so either approach works. for filter, a pour-over with a medium-coarse grind will highlight the brown sugar sweetness without over-extracting the fermented notes.
about the source coffee roasters
the source coffee roasters sits on spittal street like it's always belonged there. walk past and you'll catch the scent of beans hitting perfect roast temperatures through the open door. this isn't some corporate formula churning out identical cups. it's the kind of place where regulars know their order will taste exactly right every single time, because someone actually cares about what goes into your cup. that 4.8 rating from 693 reviews tells the real story. you don't maintain numbers like that by accident. the baristas here understand extraction times, water temperature, grind consistency. all those invisible details that separate good coffee from the mediocre stuff you get elsewhere. when your morning flat white hits just right, with that silky microfoam and properly balanced espresso underneath, you remember why you don't settle for chain coffee anymore. this is what independent roasting should be.
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