Peru Cajamarca

Peru cajamarca

100% Organic Fairtrade Arabica

Region: Cajamarca

Varieties: Catimor, Caturra, Typica, Pache

Processing: washed

Flavor profile: walnut, vanilla, dark chocolate

SCA: 83.00 points

Although Peru is mostly associated with picturesque Machu Picchu, true coffee lovers should turn their attention to the northwestern region of Cajamarca, located on the border with Ecuador. It is here, surrounded by mountain scenery and changing microclimates, that one of Peru’s most highly regarded coffees is produced.

Warm days and cool, clear nights create ideal conditions for coffee cherries to ripen slowly. This makes the beans harder, denser, and richer in aromas—resulting in the deep, complex flavor profile of specialty coffee.

The Cajamarca region is the country’s largest coffee-growing area and home to the Cedros Café cooperative, which has supported sustainable coffee production since 2013. The cooperative brings together around 320 local farmers (as many as 40% of them women) and actively works to promote gender equality, financial education, and the protection of local biodiversity through reforestation programs.

Classic varieties such as Typica, Caturra, Pache, Bourbon, and Catimor are grown across approximately 640 hectares. The harvest season lasts from April to October—during this time, the beans are carefully selected, processed, and prepared for export.

Coffee from Cajamarca offers not only exceptional flavor, but also a conscious choice that supports local communities and the environment.

Recommended brewing methods:

espresso machine, Moka pot, French press, pour-over, cezve

How to brew Peru Cajamarca?

Espresso:

• dose: 18 g
• yield: 36 g
• brew time: 25 s

Moka pot:

• dose: fill the basket
• yield: according to the size of the Moka pot*
• brew time: until the stream of coffee turns into foam

*Always brew the maximum amount of coffee your Moka pot is designed for. Pour boiling water into the water chamber, making sure it does not go above the safety valve.