Peru Cajamarca is a washed specialty green coffee from the highlands of the Cajamarca and Jean regions in northern Peru, grown at 1,000 to 2,050 metres above sea level across a blend of classic Arabica varieties — Typica, Caturra, Red Bourbon, and Yellow Bourbon — that together produce a clean, well-structured cup with stone fruit sweetness, honey, raisin, and caramel. Full-bodied with a crisp acidity, this is a balanced and versatile Peruvian green coffee suited to light through medium-dark roast programs. Sourced from smallholder farmers who cultivate their coffee using responsible and ethical farming practices, this is a single origin 100% Arabica lot that delivers clarity and sweetness in every cup. Available in 1 lb, 2.5 lb, 10 lb, 15 lb, and 30 lb. Ships across Canada. Wholesale supply available. Cup profile + Aroma Stone fruit, honey, light caramel Tasting notes Stone fruit, honey, raisin, caramel Acidity Medium Crisp, clean, fruit-backed Body Full, rich Smooth, rounded, coating Finish Sweet, clean, caramel with lingering honey Roasting guide + The Typica, Caturra, and Bourbon varieties in this blend each roast at slightly different rates due to varying bean densities across the altitude range. The overall lot responds reliably to a steady, controlled approach. Allow a thorough drying phase and give Maillard adequate time to develop the honey and stone fruit sweetness before approaching first crack. This lot performs well across a wide roast range — from light through medium-dark — making it a good all-rounder for roasters building varied menus. Light roast Drop at first crack. Stone fruit and honey most vivid. Crisp acidity at its most expressive. Best for pour-over and Chemex where the clarity and sweetness of the washed process shine. Medium roast Drop 45 seconds after first crack. Caramel and raisin develop fully. Stone fruit softens toward dried fruit sweetness. Most versatile roast level for this lot. Excellent for filter, drip, and espresso. Medium-dark roast Drop 75 seconds after first crack. Dark caramel and chocolate emerge. Raisin sweetness deepens. Full body at its most expressive. Well suited to espresso and milk-based drinks. About this coffee + Cajamarca is Peru's most established specialty coffee-producing region, located in the northern Andes at elevations spanning 1,000 to 2,050 metres above sea level. The region's volcanic soil, consistent rainfall, and high-altitude temperature variation produce coffee with a distinctive balance of sweetness, fruit clarity, and body that has made Cajamarca Peru's most exported specialty origin. The Jean area within Cajamarca contributes lots at the higher end of the elevation range, where slower cherry maturation produces beans with more concentrated sugars and greater structural complexity. This lot blends four classic Arabica varieties — Typica, Caturra, Red Bourbon, and Yellow Bourbon — each selected for their cup quality and their suitability for washed processing at high altitude. Typica is among the most historically significant Arabica varieties in South America, prized for its clarity and sweetness. Bourbon varieties add body and fruit complexity. Caturra contributes bright acidity and consistency. Together they produce a lot with more dimension than a single-variety green coffee from the same region. The farmers behind this lot cultivate their coffee using responsible farming practices that prioritise soil health, water quality, and the long-term sustainability of their land. Washed processing produces the clean, transparent cup character that defines the best Cajamarca lots — the stone fruit, honey, raisin, and caramel notes come through clearly without the fruit-forward weight of natural processing. A reliable, well-structured Peruvian green coffee suited to roasters at every level. Specifications + Origin Peru Region Jean and Cajamarca Process Washed Altitude 1,000 to 2,050 masl Variety Typica, Caturra, Red Bourbon, Yellow Bourbon Species 100% Arabica Far