Peru Cajamarca

Peruvian coffees tend to be cleaner and smoother than the other South American origins. This one is a single farmer microlot in the Cajamarca region, and is comprised of Cattura and Typica varietals.

Peru is never terribly interesting, but at a light roast (30-40 seconds past the end of the first cracks) it's got a lot more going on than you would expect. 

You certainly can roast it dark. It's an above average French Roast and an above average medium roast, but for the price on it, it's a little bit of a waste to burn most of the complexity out of it, so I'd recommend it keeping it 30-40 seconds past the end of the first cracks to really appreciate the work and time that went into this coffee. 

US Arrival: June 2026