Peru Cajamarca
Summary
Single-origin specialty coffee from Cajamarca, Peru, grown at 1500-1800 m.a.s.l. Varieties: Typica and Caturra, washed process, medium roast. Cup profile is creamy and balanced with milk chocolate, roasted nuts, orange zest, and caramel, low-to-medium acidity. Works well as espresso, cappuccino, flat white, moka pot, and French press.
Espresso
- Coffee in
- 18 g
- Coffee out
- 38 g
- Time
- 27 s
French press
- Coffee in
- 18 g
- Water
- 300 g
- Time
- 4:00
- Temperature
- 93°C
Grind: coarse
- 1.Add the coffee.
- 2.Pour all the water over it.
- 3.After 4 minutes, stir and skim the foam from the top.
- 4.Slowly press down the plunger.
Published by the roaster for this coffee. Treat it as a starting point — your grinder, water and machine will want their own tweaks.
Details
- Format
- Bean
- Roast profile
- Omniroast
- Decaffeinated
- No
- Altitude
- 1500 - 1800 m.a.s.l
- Variety
- Caturra, Typica
- Notes
- Caramel, Lemon, Milk Chocolate, Roasted Nuts, Almond
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The roaster
Story Coffee Roasters is a specialty coffee roaster in the heart of Warsaw, Poland. They stick to specialty-grade beans (scored 80+), roasted in small batches…
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