Peru
Peru Cajamarca
Cajamarca · 1500–1900 masl · Washed
View on mapClean, sweet Cajamarca lots with gentle citrus and a rounded cocoa finish.
Flavor profile
| Bean | Acidity | Fruitiness | Complexity | Bitterness | Body | Sweetness |
|---|---|---|---|---|---|---|
| Peru Cajamarca | 6 | 6 | 6 | 3 | 6 | 8 |
Details
- Varieties
- Typica, Bourbon, Caturra
- Processing
- Washed
- Roast
- Medium-Light
- Harvest
- Apr, May, Jun, Jul, Aug
Tasting notes
Brown SugarTangerineAlmondCocoa
Brewing recommendations
Pour-Over V60affinity 8/10
Grind
Medium-Fine (600µm)
Temp
93°C
Ratio
1:16
Brew
210s
Sweet and balanced.
Chemexaffinity 8/10
Grind
Medium (800µm)
Temp
94°C
Ratio
1:17
Brew
270s
Clean, citric, soft.
Cold Brewaffinity 7/10
Grind
Coarse (1050µm)
Temp
80°C
Ratio
1:8
Brew
12h
Smooth and sweet; brown sugar and tangerine without the bite.
Kalita Waveaffinity 6/10
Grind
Medium (800µm)
Temp
93°C
Ratio
1:16
Brew
240s
Balanced extraction; brown sugar and tangerine with rounded sweetness.
Espressoaffinity 6/10
Grind
Fine (260µm)
Temp
93°C
Ratio
1:2
Brew
28s
Concentrated brown sugar and tangerine; syrupy shot.
French Pressaffinity 6/10
Grind
Coarse (1000µm)
Temp
94°C
Ratio
1:15
Brew
240s
Rounded and nutty.
AeroPressaffinity 6/10
Grind
Medium-Fine (600µm)
Temp
85°C
Ratio
1:14
Brew
90s
Versatile cup; brown sugar and tangerine with soft acidity.
Moka Potaffinity 5/10
Grind
Fine (260µm)
Temp
96°C
Ratio
1:7
Brew
300s
Bold and rich; brown sugar and tangerine in a concentrated cup.