Peru - Cajamarca Regional Select, Washed
$8.20 - $9.20 per pound
| Cupping Score | 85 |
|
Fragrance/Aroma |
Floral, honey, blackberry, lavender, lime, cardamom, dark chocolate |
|
Acidity |
Citric, lime, red candy |
| Flavor/Nuances |
Blackberry, milk chocolate, Swedish Fish candy, fig, almond, melon, rose tea, raspberry jam, cola, allspice, black currant |
|
Sweetness |
Maple syrup, blueberry |
|
Body/Mouthfeel |
Juicy and sticky |
|
Finish/Aftertaste |
Lingering, fruit jam |
This item typically leaves our Minneapolis warehouse within 1-2 business days of payment.
Sorry, no returns on coffee.
In our roastery
This late-harvest Peru will be the last of this origin until new crops start arriving toward the end of the year. We look forward to these final offerings every year. In our experience, the coffee gets sweeter, more sparkling in acidity, and can even be mistaken for a washed Ethiopia with subtle florality and melon flavors.
This coffee will serve as a single origin offering on our toll roasting menu, as well as a blend component at smaller percentages.
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 cooked fruit flavor.
Use our Profile
RoastPATH® profile recorded on an MCR500 while roasting a 400 gram batch.
| 0:00 | 400°F | Charge |
| 1:05 | Turning Point | |
| 5:11 | Green < Yellow | |
| 8:26 | First Crack | |
| 10:32 | 402°F | Drop |
Origin: Peru
Region: Cajamarca
Farm: n/a
Variety: Catimor, Caturra, Bourbon, Typica
Process Method: Washed
Altitude: 1600-1900
RoastPATH® ID: CI604-A02-0657
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.