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HomeCoffeesOrganic Breakfast Roast
Piura, Amazonas, Cajamarca & San Martin regions · Peru

Organic Breakfast Roast

Washed Caturra, Bourbon, Catuai, Pache, Villa Sarchi, Catimor, grown at 1100 to 1700 masl

Roasted by 49th Parallel Coffee Roasters

Available now· checked 3 Aug
CooperativeRoaster-stated
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Details

Roastery49th Parallel Coffee Roasters· Vancouver, Canada
CooperativeCoop Agrícola de Servicios Múltiples Norandino, Piura, Amazonas, Cajamarca & San Martin regions, Peru✓
ProducerCoop Agrícola de Servicios Múltiples Norandino
ProcessWashed✓
Harvest—
Altitude1100 to 1700 masl✓
ClimateTropical savanna
VarietiesCaturra, Bourbon, Catuai, Pache, Villa Sarchi, Catimor✓
Roast—
Tasting notesBaker's Chocolate, Dried Fig, Pecan, dark chocolate, toffee✓

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

Flavor Profile

5NOTES
  • Baker's Chocolate
    Nutty/Cocoa › Chocolate
  • Dried Fig
    Fruity › Dried
  • Pecan
    Nutty/Cocoa
  • dark chocolate
    Nutty/Cocoa › Dark Chocolate
  • toffee
    Sweet › Brown Sugar

Supply Chain

  1. Cooperative

    Coop Agrícola de Servicios Múltiples Norandino, Piura, Amazonas, Cajamarca & San Martin regions, Peru

    Grown by Coop Agrícola de Servicios Múltiples Norandino

  2. Roastery

    49th Parallel Coffee Roasters

  3. Coffee· viewing

    Organic Breakfast Roast

Keep exploring the atlas

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

Tastes similarHonduras Organic Dark RoastOrganic Peruvian DecafPeru CajamarcaOrganic Honduras COMSA Co-Op Italian RoastOrganic Cafe De AmericasHonduras Organic Light RoastMore from this producerCoop Agrícola de Servicios Múltiples Norandino1More from this farmCoop Agrícola de Servicios Múltiples Norandino1 moreSame variety, exploredCaturra3255Bourbon2353Catuai1933Pache220Similar flavour profileBaker's Chocolate, Dried Fig, Pecan1394Same processWashed13025From the same originPeru1579More from this roaster49th Parallel Coffee Roasters99 coffees
Community

Brew recipes

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

ProcessWashedAltitude1100 to 1700 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