Cajamarca, Peru
Espresso & Filter roast
High in the northern Peruvian Andes
Cajamarca sits in the far north of Peru, up in the Andes. Cool, wet, and fertile. Most of the coffee here grows between 1,600 and 1,900 metres, high enough that the cherries ripen slowly, which is where the sweetness comes from.
Farmed by smallholders, two or three hectares each, often organic. This coffee isn't from one specific farm, it's built from lots across the region that share the same profile. The altitude, the soil, and the way it's grown here all end up in the cup. Soft and sweet. Vanilla, and cooked citrus, with a gentle fruit note running underneath.
Cherries are depulped the same day they're picked and left to ferment in the open air for 12 to 18 hours, longer at the highest, coldest farms. Then washed clean and dried, depending on the farm, on patios, raised beds, or in parabolic dryers.
Works well as filter, where the sweetness and citrus really open up. Also great as espresso.
More about this coffee
Tasting notes: Vanilla, cooked citrus, winey acidity
Process: Washed
Producer: Various smallholders
Location: Northern Andes, Peru
Elevation: 1600 - 1900 masl
Variety: Catimore, Caturra, Bourbon, Typica
Best for
V60, Kalita, Espresso
UK wide delivery. Orders expected to arrive 2-3 days after dispatch.
