Peru - Cajamarca

SWEET AND JUICY WITH NOTES OF BLACKBERRY, MAPLE, AND COLA

$17.00

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Size 8oz // 227g 12oz // 340g 5LB

Quantity

Roast level: Light-Medium
Processing method: Washed
Region: Cajamarca
Varietals: Catimor, Caturra, Bourbon, Typica

This offering is the last of Peru this season, and we could not be happier. We find that these later lots increase in sweetness and complexity that really showcase how delicious and fun coffee from Peru can taste!

The pattern in tasting notes we see throughout a harvest are

Front end harvests = Chocolate, dried citrus, candy bars

Back end harvests = Berries, cola, chocolate, stone fruits, spices.

Peru was our very first trip to coffee origin back in 2019. It helped us cement our knowledge of the supply chain. We always look forward to these seasonal arrivals. Check out our photo blog of this trip.

About this region:

Cajamarca is a semi-dry, semi-cold, tropical highland of Peru with very fertile soil at high Andean mountain elevations. All of these factors contribute to the potential of specialty coffee production in the area, which is growing. Smallholder producers farm on 2-3 hectares of land, many of which practice organic farming. Most farmers in the area work independently, but the recent increase in cooperatives has been effective in increasing the quality of coffee produced in the area.

Brewing ratios for drip and cold brew

Brewing ratios are the base for coffee brewing recipes. It's a way to make sure coffee brews to the strength we enjoy it!

For example, 1:15 would mean one gram of coffee to 15 grams of water and would make for a heavier cup of coffee. Increasing this to 1:20 would mean a more tea like brew.

Adjust these ratios to taste on any coffee, but we have a

Pour over, drip brews, and other paper filter methods

1 : 17 for our light and light-medium roasts
1 : 18 for our medium and medium-dark roast levels
Grind size fine-medium - or - similar to beach sand

Cold Brew Concentrate

1 : 4.6
Grind size as coarse as your grinder goes
A french press recipe with ratio above would be 170g coffee to 793g water.
Steep in cold water in fridge for 12-14 hours
Cut 50/50 with water or to taste for diluted brew.

How long should I wait after the roast date to use?

Coffee is off gassing from the time it is roasted. Brewing coffee that is too fresh is difficult to extract because CO2 will repel water and make it hard to extract what makes coffee tastes great!

Paper filter or full immersion brew method (ie. pour over, brew pot, french press)

At least 3 days.

When you go to pour hot water over your coffee grounds you see the coffee 'bloom' or bubble up. Depending on your brew method, this can be a way to open the coffee up for continued brewing.

Espresso

At least 5-7 days.

Espresso is a highly concentrated and pressurized brewing method. CO2 has nowhere to go so it's best to let the coffee release this naturally past the roast date.