Peru - Cajamarca Norte, Washed
$8.38 - $9.38 per pound
| Cupping Score | 83 |
|
Fragrance/Aroma |
Root beer, orange peel, shortbread cookie, pecan roll, pomegranate |
|
Acidity |
Malic, green apple |
| Flavor/Nuances |
Cider, vanilla bean, almond, violet, pineapple, dried coconut, green grape, caramel corn, blackberry, pink lemonade |
|
Sweetness |
Sugar cookie, semi-sweet chocolate chips |
|
Body/Mouthfeel |
Soft and juicy |
|
Finish/Aftertaste |
Lingering, white wine |
This item typically leaves our Minneapolis warehouse within 1-2 business days of payment.
Sorry, no returns on coffee.
In our roastery
This lot from Peru is very sweet. It is grounded in flavor notes common to Latin America, but highlighted by flavor notes commonly associated with East Africa. This makes it a dynamic coffee to work with as a solid single origin offering, and a blend component at smaller percentages. We contracted enough of this coffee to get us through early Spring of 2026.
In your lineup
This coffee is dynamic. It tastes great across roast levels and can bring both a chocolate backbone to a blend and a dash of acidity. At light or medium roasts, aim for +2:00 in development time post first crack to get enough inner seed development for deep sweetness.
At darker roasts 2:30+, we start getting more bittersweet notes and cooked fruit flavor.
Use our Profile
RoastPATH® profile recorded on an MCR-20 while roasting a 28 pound batch.
| 0:00 | 465°F | Charge |
| 1:43 | Turning Point | |
| 5:19 | Green < Yellow | |
| 9:50 | 384°F | First Crack |
| 12:09 | 404°F | Drop |
Origin: Peru
Region: Cajamarca
Farm: ASPROVCAJ
Variety: Catimor, Caturra, Bourbon, Typica
Process Method: Washed
Altitude: 1700 masl
RoastPATH® ID: CI604-A02-0688
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.