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Peru Cajamarca

Roastlab Coffee Roasters

Washed (12–18h open fermentationraised-bed / parabolic drying)PeruBlend: BourbonCaturraTypicaCatimor

Label tasting notes

Panela sugar, sweet vanilla, cooked citrus, light wine acidity

Estimated flavor profile

estimated

Based on coffee characteristics

Acidity— Brightness & liveliness

High

Sweetness— Natural sugars & balance

Very High

Aroma— Fragrance intensity

Very High

Body— Weight & mouthfeel

Low

Aftertaste— Length & finish

Low

Bitterness— Quality of bitter balance

Very Low

Derived from origin, process, roast level & tasting notes. Scores update as the community logs brews.

Region

Cajamarca

About this coffee

Part of the Regional Select program, which seeks out flavour profiles tied to a specific microclimate — a clear "taste of place." Cajamarca produces roughly a quarter of Peru's coffee, farmed on plots of just 2–3 hectares, mostly organic; the cool, semi-dry highland climate ripens cherries slowly for concentrated sweetness. Cherries are pulped the day they're picked, given 12–18 hours of open fermentation, washed in mountain water and dried on raised African beds or in parabolic dryers. Blended from lots scoring 84–87 SCA. Source: roastlab.cz

+ Log this coffee 375 Kč / 250gBuy

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