Cajamarca comes from the northern reaches of Peru, close to the border with Ecuador, where coffee is cultivated by smallholder producers across a landscape shaped by altitude, community, and careful agricultural work.
This regional lot brings together coffee from 250 producers supported by Perunor, an organisation that began working with coffee communities in 2016 before expanding into Jaén and San Ignacio in Cajamarca. Their work focuses on strengthening producer knowledge, improving access to specialty markets, and building more sustainable futures through certification, regenerative agriculture, and community support.
Each producer harvests and processes cherries on their own farm. After handpicking, the cherries are floated to remove underripe fruit, pulped by hand machine, then fermented dry for 18 hours at a controlled temperature. The coffee is then dried on raised beds in the open sun for 10 to 15 days, allowing the lot to develop with steadiness and care.
We selected this coffee while looking to introduce Peru into our single origin espresso range. Among the lots we cupped, Cajamarca stood out as a regional coffee that could sit naturally within our Bold profile, offering comfort, structure, and everyday drinkability.
In the cup, it opens with mellow yellow plum and dried apricot acidity, carried by a smooth, rounded texture. Roasted almond and soft stewed apple sweetness bring warmth to the finish, making this a grounded, approachable espresso with a quiet sense of depth.
Recommended to rest beans for 7-10 days from roast date before consuming.
