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HomeCoffeesPeru Coffee Single Origin - La Cima Washed
Cajamarca · Peru

Peru Coffee Single Origin - La Cima Washed

Washed Caturra, Catuai, Bourbon, Pache, Catimor

Roasted by Society Coffee Roaster

Available now· checked 3 Aug
RegionEstimated
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Details

RoasterySociety Coffee Roaster· Rosedale, New Zealand
Region & CountryCajamarca, Peru✓
Producer—
ProcessWashedFrom there, the process is classic washed—but executed with precision:✓
Harvest—
Altitude—
VarietiesCaturra, Catuai, Bourbon, Pache, Catimor✓
Roast—
Tasting notesmedium body, gentle acidity, smooth, structured sweetness, clean, sweet, easy drinking, balanced, chocolate-forward, soft acidity, dependable, crowd-friendly✓

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

Flavor Profile

8NOTES
  • gentle acidity
    Sour/Fermented
  • smooth, structured sweetness
    Sweet › Overall Sweet
  • sweet
    Sweet › Overall Sweet
  • chocolate-forward
    Nutty/Cocoa › Chocolate
  • soft acidity
    Sour/Fermented
  • easy drinking
    not on the wheel
  • dependable
    not on the wheel
  • crowd-friendly
    not on the wheel

Supply Chain

  1. Region & Country

    Cajamarca, Peru

  2. Roastery

    Society Coffee Roaster

  3. Coffee· viewing

    Peru Coffee Single Origin - La Cima Washed

Keep exploring the atlas

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

Tastes similarPeru La Cima Lavado EspressoPERU - EL CEDRO - CAJAMARCA - WASHED PROCESS | Coffee CartelPeru Cajamarca CoffeeCajamarca Peruvian Coffee BeansPeru Cusco CoffeeLima Coffee Peru EspressoSame variety, exploredCaturra3255Catuai1933Bourbon2353Pache220Similar flavour profilemedium body, gentle acidity, smooth, structured sweetness213Same processWashed13025From the same originPeru1579More from this roasterSociety Coffee Roaster15 coffees
Community

Brew recipes

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

ProcessWashed
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