Open Coffee Hub
RoasteriesFarmsVarietiesHarvestsCoffees Map Coffee Story Brew Guides
Open Coffee Hub© 2026
Fresh·Legal NoticePrivacy
Buy me a coffee

Open Coffee Hub gathers publicly available data from roasters worldwide. We do our best, but can't guarantee it's always complete or perfectly accurate. Spotted something off? Tell us.

HomeCoffeesUrubamba – Pérou BIO
Cajamarca · Peru

Urubamba – Pérou BIO

Washed Caturra, Bourbon, Typica, grown at 1200 to 1800 masl

Roasted by Brûlerie Moka

Available now· checked 3 Jul
CooperativeRoaster-stated
Get this Coffee
Experience the Coffee Story

Cupping score

85/ 100

Excellent · SCA 85–89

Roaster-stated

This score is stated by the roaster, not independently verified.

Details

RoasteryBrûlerie Moka· Marseille, France
CooperativeCOOPAGRO, Cajamarca, Peru?
Producer—
ProcessWashedLavé✓
Harvest—
Altitude1200 to 1800 masl✓
ClimateTemperate oceanic
VarietiesCaturra, Bourbon, Typica✓
Roast—
Tasting notesroasted almonds, caramel, coconut, milk chocolate, citrus, orange✓

How sure we are✓ stated by the roaster≈ derived from region or name? unverified: not found in their text

Flavor Profile

6NOTES
  • roasted almonds
    Roasted › Burnt
  • caramel
    Sweet › Brown Sugar
  • coconut
    Fruity › Coconut
  • milk chocolate
    Nutty/Cocoa › Chocolate
  • citrus
    Fruity › Citrus
  • orange
    Fruity › Citrus › Orange

Supply Chain

  1. Cooperative

    COOPAGRO, Cajamarca, Peru

  2. Roastery

    Brûlerie Moka

  3. Coffee· viewing

    Urubamba – Pérou BIO

Keep exploring the atlas

Follow the thread to coffees, farms and varieties linked to this one.

Tastes similarChévere – Pérou BIOPeru CajamarcaCAFÉ PÉROU – AMAZONASCAJAMARCASOLLa Mocha – PérouPeru SHBMore from this farmCOOPAGRO3 moreSame variety, exploredCaturra3255Bourbon2353Typica1436Similar flavour profileroasted almonds, caramel, coconut3001Same processWashed13025From the same originPeru1579More from this roasterBrûlerie Moka62 coffees
Community

Brew recipes

No community recipes yet: pick a method to see a proven baseline, then share your own.

ProcessWashedAltitude1200 to 1800 masl
EspressoEspresso
Standard
Dose18 gOut36 gRatio1:2Temp93°CTime0:28
Grindfine

“Intense and syrupy, pulled at 9 bar.”

A standard starting point: tweak one parameter at a time.

These are standard starting points, not community recipes. They reliably make a good cup. Then change one parameter at a time (grind first, then ratio, then temperature) to pull more out of this particular coffee.

Traceability