Peru Cajamarca Organic

In the cup we taste cocoa, walnut and mandarin. We roast this coffee medium to keep those flavours clear.

The cherries are pulped and the beans fermented, washed and dried on raised beds. That gives a clean, bright cup where the acidity is easy to taste.

Details

• Origin Peru
• Region San Ignacio, Cajamarca
• Altitude 1600 to 1900 m
• Variety Typica, Caturra, Bourbon
• Process Washed

How to brew it

We roast it for filter. Start with 60 g of coffee per litre of water at 93 to 96 C, for example 15 g to 250 g in a pour-over. It also makes a bright, fruity espresso if you like a lighter shot.

We roast on Tuesdays and Fridays and ship within 48 hours, so your coffee is usually less than a week from the roaster when it arrives. It tastes best between one and five weeks after roasting.