Edwin Herrera Ocampo's SL9 - Peru
42,95
Out of stock
Anoxic Washed, SL9, Light Roast - Best for Filter/Pourover/Turbo Espresso
This coffee holds the joint place with one other upcoming release as one of the best samples we tried in 2025. And in that joint podium place - they're both the same variety. SL9, locally known as "Inca Gesha" - looks to be SUPER interesting.
We've been saying "Peru is the new Panama" - and SL9 is the variety to watch.
We’re tasting:
Incredibly deep and rich floral aromatics - like coffee blossom and night blooming jasmine, as well as buddha’s hand citron zest. In the cup it has the sweetness of raw wildflower honey, white peach and juicy comice pear, a buttery body, and bergamot and lemongrass hints adding lift. The acidity is multifaceted but broadly citrus driven - we find meyer lemon while hot & yuzu on cold. It tastes like the platonic ideal of an Ethiopian washed coffee.
The Story:
A recent research piece from Christopher Feran on SL9, traces it as a cultivar selected at Kenya's Scott Laboratories (the origins of SL-28 & SL-34) in the 1930s that was never commercially distributed due to its susceptibility to Coffee Berry Disease. This variety was among Ethiopian-legacy germplasm distributed to tropical research stations across the Americas, including Peru's Tingo Maria Experimental Station. Variety trials conducted from the 1950s onward saw this material planted across the surrounding highlands before spreading through the country as farmers migrated and propagated from seed. Buyers recognising distinctly Ethiopian cup characteristics naturally assumed it was Gesha, likely a Panamanian accession, and the name stuck - but it's now reaching international acclaim.
Coffee information
-
Origin
Peru
-
Roastlevel
Extremely Light - Agtron scale 136
-
Roastdate
Recipe
-
RECIPE
-
This profile and recipe was developed on a Hario V60 01 (plastic) – so should be taken as a starting point, and not an absolute as different brewers, paperfilters and grinders result in a different outcome in the cup.
-
We use our OptionO P80, Cafec T90 paper filters, RO filtered water round 75 ppm, and a medium-course grindsize (between 600-650 µm / 5.0-5.5 on the P80 / 23-25 clicks on a Commandante C40)
-
RECIPE DETAILS
-
We recommend the following recipe as a starting point
-
Method
v60
-
Water
Soft water (75ppm) at 198ºF/92.0ºC/
-
Coffee
15 grams
-
Water
240 grams
-
Pours
Start with 50 grams. Second pour at 00.30 (100 grams). Third pour at 01.00 (rest). 15 sec for each pour.
-
Brew time
2.40 minutes
-
Notes from Scenery Coffee
-
Coffee is best after 4+ weeks rest. For filter use 60g/L & 95°C, with rest they move the temperatur down to 93°C
-
Espresso Turbo shots + 3 weeks rest. 18g/48g+ & 20s // EXCELLENT SOUP
-
WATER FOR FILTER COFFEE
-
For the best tasting result and for the longevity of your kettle use filtered water.
-
Use one of the following solutions
-
Soft tap water filtered through a filter pitcher (e.g. BWT)
-
Bottled water with a low TDS (i.e. between 50/80 TDS)
-
Zero Water Filter + minerals (e.g. Lotus Water, Apex Lab, Third Wave Water or dilute with tap water to get in the 50/80 TDS range)
