PERU - La Palma - Organic

The Flavour Profile

There's something quietly joyful about a cup of Peru La Palma. Roasted to a gentle medium, this organic, fully washed single origin specialty coffee from the mountains of Cajamarca pours with juicy orange, ripe plum and a soft caramel sweetness that lingers long after the last sip.

Those flavours start high up. Grown at 1,800 to 1,900 metres, La Palma's cherries ripen slowly in the cool mountain air, giving the beans more time to build sugars and complexity. That's where the bright, clean orange comes from. Bourbon brings natural sweetness and body, while Pache, a rare Typica mutation, adds a delicate, clean structure. The fully washed process removes the fruit before drying, so every note stays crisp and clearly defined. Our medium roast keeps that bright origin character alive while developing the warm caramel sweetness underneath.

In the cup it's smooth and silky, with a medium body and a rounded, comforting texture that never feels heavy.

Drinking it black?
Expect zesty orange and juicy plum up front, settling into a long, sweet caramel finish. It's stunning as a pour over, V60, Chemex, Aeropress or filter coffee, where the fruit really sings. As an espresso it pulls a sweet, balanced shot with a bright citrus lift.

Drinking it with milk?
Milk softens the citrus and brings the caramel and plum forward, a little like an orange caramel dessert in a cup. Beautiful in a flat white, latte or cappuccino.

A versatile coffee that works for every brewing method, from cafetière and stovetop to espresso. Like every single origin we sell, Peru La Palma is freshly roasted to order by Nick in our roastery, just outside Canterbury, so it never sits on a shelf. Choose whole beans or let us grind it for your brewing method, buy a kilo for a better price, or pick up a bag in our coffee shop on St Margaret's Street, Canterbury.

The Little Details

Peru La Palma is an organic coffee grown by Segundo Coronado on his 6-hectare farm, La Palma, in the Cajamarca region of northern Peru, at 1,800 to 1,900 metres above sea level. Segundo grows two varietals, Pache and Bourbon, both fully washed. He has been Vice President of the Alpes Andinos producer association since 2019, which helps its members earn higher prices for quality coffee and offers training to keep improving their farms. Trees are renewed on a 15-year cycle using the traditional "zoca" method, where mature plants are cut back close to the ground to regrow, while new trees are planted two years ahead so there is always mature cherry to pick. The soil is tested regularly and fed only with natural fertilisers: compost and "guano de las islas", made from seabird guano collected on small islands off the Peruvian coast.

About the Process

Harvest at La Palma runs from July to November, using methods passed down through generations of coffee-growing families in Cajamarca. Every cherry is picked by hand, and only the ripest are chosen.

The cherries are then floated in cool, clean water, so any lighter, lower-quality cherries rise to the top and are removed. What stays is pulped by machine to strip away the outer fruit.

Next, the coffee ferments for 48 to 96 hours, which naturally breaks down the sticky mucilage still clinging to the beans. It is then washed three times and spread out on raised beds inside greenhouses to dry slowly for 15 to 20 days, depending on the weather.

Once dry, the coffee makes a three-hour journey to Jaén, home of the Alpes Andinos association, where it is hulled, graded and prepared for export. Months of careful work in the mountains of Peru, all for that first sweet, citrusy sip in your cup.