Perú Cajamarca Community - Fully Washed

We Taste - Toblerone, green apple, almond

The rugged northern Perúvian region of Cajamarca consistently produces some of the sweetest coffees that cross our cupping table. The combination of nourishing volcanic minerals, ample precipitation, and a nigh Equatorial climate foster excellent quality potential for the high-elevation small farms nestled in the Andéan montane forests surrounding the city of Jaén.

After harvesting and pulping by hand, smallholder producers ferment, wash, and dry their parchment, which they then deliver to a nearby exporter warehouse in Jaén. The producers' samples are analyzed physically and qualitatively, then offered a price based on assessment. To help producers preserve cup quality, Falcon Perú SARL utilizes on-site facilities to ensure all parchment coffee is dried to an ideal moisture level. As part of their Blueprint Project, Falcon is committed to maintaining full traceability and economic transparency from farm to consumer.

At a week off-roast, our medium roasting yields a layered sweetness from this classic washed process. Expect a core flavor of honey, milk chocolate, and almond. Balanced by a citric-malic acidity with just a hint of fermentation, this clean and crisp character blends seamlessly with a medium body rounded out by that superlative sweetness.

Roast: Medium - A week off-roast yields sweet, balanced cups.
Process: Fully Washed
Varieties: Catuai, Pache, Caturra
Elevation: 1600-1900 masl - The range in elevation produces great complexity.
Location: High-elevation farms around Jaén, Cajamarca, Perú
Producers: 8 smallholder producers (2-3 hectares on average)
Exporter: Falcon Perú SARL
Grades / Certifications: SHB
Harvest: Jun.-Aug. 2025

Brew Guides
Espresso: 1:2.2 in 25-28 sec.
Filter: 1:16.4