Shot by chrsbj
Shot by chrsbj
Rozali ๐ฉ๐ช (Berlin)
Los Tulipanes ๐ต๐ช
(UNKNOWN)
from October 06, 2026
(16 days after roast)
12.5g
→
191.1g
(1:15.3)
in 109.7s
3.4
on Kinu M47 Classic w/ pour over burr
| Bean: Url | https://rozalicoffee.com/products/los-tulipanes |
| Bean: Name | Los Tulipanes ๐ต๐ช |
| Bean: Note | Variety Los Tulipanes brings together Caturra, Bourbon, Typica, and Catuai from high-elevation smallholder farms in Jaรฉn, Cajamarca. These are classic varieties for the region, valued for their ability to deliver sweetness, clarity, and structure at altitude. In this lot, they come together in a profile that feels layered but controlled, with fruit, softness, and a clean finish. Because this is a curated community lot rather than a single-farm selection, the strength lies in how these varieties are assembled and processed into one cohesive cup. It gives Los Tulipanes a broader regional expression while still feeling focused and precise. Anaerobic Honey Process After harvest, the coffee undergoes a 96-hour anaerobic fermentation in sealed tanks. It is then finished as a honey process and dried indoors over 18 days, with short periods of sun exposure every other day to support even moisture loss and preserve clarity in the cup. That process is what gives Los Tulipanes its shape. It builds fruit intensity and sweetness, but keeps the profile clean and structured rather than heavy. The result is a cup with wild berry character, honeyed sweetness, vanilla softness, pineapple brightness, and a sweet, lingering finish. CURATED COMMUNITY LOT Los Tulipanes Los Tulipanes is a curated lot from smallholder producers in Jaรฉn, Cajamarca, Peru. Drawn from high-elevation communities in the region, this lot brings together Caturra, Bourbon, Typica, and Catuai grown at 1700 to 1960 m a.s.l. Rather than representing a single farm, it reflects a shared regional profile shaped by altitude, traditional varieties, and careful post-harvest work. In the cup, Los Tulipanes is fruit-forward and expressive, with wild berries at the centre of the profile. Ripe pineapple brings a bright, juicy acidity, while honey and vanilla add softness, sweetness, and roundness through the finish. The result is vibrant but composed, with enough structure to feel clear and elegant rather than overdone. What gives this lot its character is the process. After harvest, the coffee undergoes a 96-hour anaerobic fermentation in sealed tanks, then finishes as a honey process. Instead of washing away all mucilage before drying, some of that sticky fruit layer is left on the parchment, which helps build extra sweetness, texture, and depth. The coffee is then dried indoors for 18 days, with short intervals of sun exposure every other day to keep moisture loss even and preserve clarity in the cup. That honey process is part of what makes Los Tulipanes stand out. In Peru, fully washed coffees are still the norm, and non-fully washed lots remain relatively uncommon in the countryโs smallholder-driven coffee system. That means this coffee offers something a little different: a Peru that still feels clean and structured, but with more fruit intensity, more texture, and a more layered sweetness than you might normally expect from the origin. |
| Bean: Weight | 50 |
| Bean: Bean mix | SINGLE_ORIGIN |
| Bean: Roaster | Rozali ๐ฉ๐ช (Berlin) |
| Bean: Aromatics | Wild Berries, Honey. Vanilla, Pineapple |
| Bean: Roasting date | 2026-10-06T14:22:00.000Z |
| Bean: Decaffeinated | false |
| Brew: Brew time | 109 |
| Brew: Grind size | 3.4 |
| Brew: Vessel name | LilyDrip Aroma Seeker |
| Brew: Grind weight | 12.5 |
| Brew: Brew quantity | 191.1 |
| Brew: Vessel weight | 197 |
| Brew: Brew temperature | 92 |
| Brew: Pressure profile | x5 equal pours |
| Brew: Brew quantity type | GR |
| Brew: Coffee blooming time | 30 |
| Brew: Brew beverage quantity type | GR |
| Mill: Name | Kinu M47 Classic w/ pour over burr |
| Water: Tds | 30 |
| Water: Name | Skรผma RO |
| Water: Tds type | PPM |
| Preparation: Name | Origami Dripper |
| Preparation: Type | ORIGAMI |
| Preparation: Style type | POUR OVER |