Peru - Cajamarca Lima, Washed
$5.84 per pound
| Cupping Score | 84 |
|
Fragrance/Aroma |
Dark chocolate, toasted nuts, hibiscus, fresh clementine, vanilla bean, lime |
|
Acidity |
Malic, soft, red plum |
| Flavor/Nuances |
Red plum, toffee, rose hips, almond, milk chocolate bar, Rolo Candy, lemon cake, dried cranberry, sweet molasses, gingerbread |
|
Sweetness |
Caramel, brown sugar |
|
Body/Mouthfeel |
Silky, 1% Milk |
|
Finish/Aftertaste |
Lingering, dry red wine |
This item typically leaves our Minneapolis warehouse within 1-2 business days of payment.
Sorry, no returns on coffee.
In our roastery
Peru arrivals mark the turn of seasons for us. Every year around October, our contracts with Guatemala or Mexico come to an end and Peru will take their place on our menu from the Winter to Spring months.
We feel that coffees from Peru are best enjoyed at medium roast levels, where their unique sweetness and great balance make this a pleasant cup to drink all day.
In your lineup
This coffee is diverse and tastes nice across roast levels. At light or medium roasts, aim for +2:00 in development time post first crack. This will work enough heat to the center of the seed to eliminate any vegetal or herbaceous quality.
At darker roasts 2:30+, more roasted notes will start to layer into the cup, creating darker chocolate and roasted nut flavors.
Use our Profile
RoastPATH® profile recorded on an MCR500 while roasting a 200 gram batch.
| 0:00 | 400°F | Charge |
| 1:07 | Turning Point | |
| 5:29 | Green < Yellow | |
| 9:34 | First Crack | |
| 11:44 | 402°F | Drop |
Origin: Peru
Region: Cajamarca
Farm: Lima Coffee
Variety: Catimor, Caturra, Bourbon, Typica
Process Method: Washed
Altitude: 1650-1800
RoastPATH® ID: CI604-A02-0611
About
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 coffees produced in the area.