Peru Cajamarca coffee is grown high in the Andes Mountains, where rich volcanic soil and cool elevations produce a beautifully balanced cup. Expect notes of dried fruit, brown sugar, and chocolate with a smooth, clean finish. It’s a versatile origin—exceptional as a pour-over and refined enough to anchor a well-structured espresso profile. Roast Level Medium Tasting Notes Dried Fruit - Brown Sugar - Chocolate *Tasting notes are the natural flavors and aromas produced by the coffee beans themselves through the roasting process that reflect the bean's origins and roasting profile. Bean Details REGION: Cajamarca PROCESSING METHOD: Washed - Carbon Neutral ALTITUDE: 1,800 MASL DRYING METHOD: Sun-dried on raised beds VARIETAL: Bourbon and Catura Recommendation: We recommend ordering whole bean to maximum the freshness and overall flavor of the coffee. Coffee begins to oxidize and age once it is ground, resulting in a flatter flavor. Grind Settings: Course (Cold Brew, French Press) Medium (Drip Coffee, Pour Over) Fine (Espresso, Aeropress)