Peru for espresso 500 g

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

Taste Profile (Espresso) Aroma: Warm vanilla and caramel Flavor: Bright tangerine and ripe jackfruit, layered with soft vanilla sweetness Body: Creamy, medium-to-full Finish: Clean, lingering sweetness

Available Options • Whole Bean – maximum freshness, grind just before brewing • Fine Grind – optimized for espresso machines • Extra Fine Grind – perfect for Moka Pot

Technical Details Origin: Peru Region: Cajamarca Variety: Arabica Process: Natural Roast Level: Medium-Dark (Espresso roast) Net Weight: 500 g

Recommended Espresso Recipe Dose: 18–20 g Yield: 36–40 g Extraction time: 25–30 seconds Water temperature: 92–94 °C