Cajamarca, Peru
Discover the majesty of the Andes with our coffee from Cajamarca, Peru. Grown at an altitude of 1,500-2,000 meters, this coffee is processed using the wet method, highlighting its purest and most authentic flavors. With a select blend of Typica, Caturra, and Castillo varieties, we invite you on a sensory journey straight to the towering Andes Mountains. Embark on this unique experience and feel the passion of Peru in every sip. Order yours today and connect with the essence of the Andes.
A handcrafted production that honors Peru's coffee roots.
Choose your favorite method and let the coffee do its part.
For a balanced extraction we recommend a ratio of 1:16 (approx. 18 g of coffee per 290 g of water) with filtered water at 92–94 °C .
If you're using espresso, start with a 1:2 ratio, adjusting the grind and time according to the flavor you're looking for.
In filtered methods such as V60 or Chemex, try a medium grind and a total infusion time of 2:30 to 3 minutes .
Let the coffee rest for a few seconds before enjoying it: this is the moment when all the aromas open up and show themselves just as they were roasted.
Tip: Play with the grind — finer for body and sweetness, coarser for acidity and lightness
Your coffee will remain alive long after roasting, but its freshness depends on you.
Store it in a cool, dry place away from direct sunlight and heat and moisture.
Avoid the refrigerator or freezer if the container is not completely airtight: moisture alters the aromas.
Once the bag is opened, consume it within 3 to 4 weeks to maintain its notes and texture intact.
Important : Our bags have a one-way valve , which allows the CO₂ from the roast to be released without letting oxygen in.
