La Cima
OriginPeru
ProcessWashed

Summary

A washed coffee from the Cajamarca region of Peru, produced by small-scale coffee farmers from the San Ignacio, Jaen, and Cutervo provinces. The coffee is grown at 1500-1800 MASL and features Caturra and Bourbon varieties. Processed using a washed method with 30-40 hours of fermentation, then sun-dried for 16-20 days. Flavour profile includes rosewater, pinklady apple, and honey blossom. Partnered with Cofinet.

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Details

FormatBean
Roast profileOmniroast
DecaffeinatedNo
Altitude1500 - 1800 m.a.s.l
VarietyBourbon, Caturra
NotesRose, Honey, Apple

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The roaster

Cult Coffee Roasters
Cult Coffee Roasters

Cult Coffee Roasters are, in their own words, 'straight-up coffee people brewing and roasting in Edinburgh since 2014' — and no, not an actual cult. They roast a rotating line-up of single origins across washed, natural and co-fermented processes, pulling from the likes of Colombia, Kenya, Honduras and Burundi. There's a café on Buccleuch Street in Newington if you want to taste before you commit, plus subscriptions and home delivery. A friendly, unpretentious pick if you want interesting single origin specialty coffee from one of Scotland's established independent roasters.

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