Peru Cajamarca Natural

It's highly unusual to see a natural sundried microlot from Peru, and even rarer for it to have been successful and score highly. The farmers sundried these beans instead of depulping and washing them at the mill (washed process), and it makes it one of the most interesting tasting fruity Peruvian coffees we've ever had. We particularly enjoy it as espresso, where it pulls a shot with notes of grapefruit, toffee, and a lingering finish, making the sides of your mouth pucker in a pleasant way. Lots of crema, lots of complexity. An unusual taste from an unusual coffee bean.  In a very light roast, as drip coffee, we get hints of pineapple cake, sweet cherry, citrus, and no earthiness.

We're roasting it about 8 degrees darker than an Ethiopia Natural for the ideal espresso (about half way between first cracks ending and second cracks beginning).  As coffee, a couple degrees darker than an Ethiopia. It's excellent coffee with about the same tasting notes, but not as intense or as interesting as the espresso. Either way, don't roast this like a normal Peru -- you'll scorch it. You have to keep it light to light-medium. 

US Arrival February 2025