La Cima Espresso - Peru

This coffee was produced by various producers. These mixed varietal coffee beans come from a collective of small-scale coffee farmers in the provinces of San Ignacio, Jaen and Cutervo in Peru's highly productive department of Cajamarca. Catuai, Caturra, Catimos, Bourbon, Pache and more are all at play in this lot- a great display of the crop diversity within even a small region.

By working as a co-op, these farmers receive technical training and processing assistance to guarantee a quality product that can receive an above market price.

Cajamarca, Peru is a prominent coffee-growing region known for its high-quality Arabica beans. The region's unique combination of rich volcanic soil, tropical rainfall, and ideal climate contribute to the potential for producing exceptional coffee. Cajamarca coffee is often characterized by its sweet, chocolatey notes, hints of vanilla, citrus, caramel, and a balanced, full body.

The washed coffee process, also known as the wet process, is a method of coffee production that emphasises the clarity and brightness of a coffee bean's flavor. In this process, the outer skin and pulp of the coffee cherry are removed before fermentation. The beans are then fermented in water for 12-48 hours to break down the remaining mucilage. After fermentation, they are thoroughly washed to remove any residue and then dried. This method results in a cleaner, more consistent flavour profile, highlighting the bean's natural acidity and fruity notes.