Peru Cajamarca Single Origin Espresso
Peru is grown in San Ignacio, Cajamarca, at 1,750–2,000 masl. Produced by second-generation farmer Henry Castro Vasquez, this lot reflects his move from traditional washed methods into careful natural processing. The profile is rich and expressive, with notes of toffee, honey, and florals, leading into dark chocolate, tangerine, and roselle. A syrupy, bold, and smooth cup with bright acidity reminiscent of cranberry juice, citrus, and cherries
Origin
Country: Peru
Region: Cajamarca
Variety: Arabica
Process: Natural
Cajamarca is a high-altitude coffee-growing region known for clean profiles and vibrant aromatics.
This lot reflects the region’s balance between sweetness, brightness, and body.
Roast profile
Espresso roast (Medium to Dark)
Developed to enhance crema, mouthfeel, and lasting sweetness without overpowering origin character.
Flavor profile
Aroma: Warm vanilla, soft caramel
Taste: Tangerine brightness, sweet jackfruit, gentle vanilla
Body: Creamy, medium-bodied
Finish: Clean, long-lasting sweetness
Available options
Whole Bean
For maximum freshness. Grind just before brewing.
Fine Grind
Optimized for espresso machines.
Extra Fine Grind
Suitable for moka pot or Turkish-style brewing.
(Select preferred grind option at checkout)
Recommended brew methods
• Espresso machine
• Moka pot
• Aeropress
Technical details
• Specialty Grade 100% Arabica
• Single Origin
• Freshly roasted
• Valve-lock packaging
• Net weight options: 200 g / 1 kg
Espresso brew guidance
Dose: 18–20 g
Yield: 36–40 g
Time: 25–30 seconds
Water temperature: 92–94°C
