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HomeCoffeesOrganic Single Origin
Cajamarca · Peru

Organic Single Origin

Washed Caturra, Pache, Bourbon, grown at 1890 masl

Roasted by Ozone Coffee - London Fields

Available now· checked 30 Jul
CooperativeRoaster-stated
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Cupping score

86/ 100

Excellent · SCA 85–89

Roaster-stated

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

Details

RoasteryOzone Coffee - London Fields· London, United Kingdom
CooperativeComite Agua Azul, Cajamarca, Peru✓
Producer—
ProcessWashed✓
Harvest—
Altitude1890 masl✓
ClimateSubtropical highland
VarietiesCaturra, Pache, Bourbon✓
RoastMedium-Dark✓
Tasting notesmilk chocolate, cookies & cream, caramel✓

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

Flavor Profile

3NOTES
  • milk chocolate
    Nutty/Cocoa › Chocolate
  • cookies & cream
    Sweet › Vanilla
  • caramel
    Sweet › Brown Sugar

Supply Chain

  1. Cooperative

    Comite Agua Azul, Cajamarca, Peru

  2. Roastery

    Ozone Coffee - London Fields

  3. Coffee· viewing

    Organic Single Origin

Keep exploring the atlas

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

Tastes similarPeru El Santuario Fairtrade Certified OrganicPERU MARIA SANTOS CERTIFIED ORGANICOrganic Peru El Palto 2024Organic Cafe De AmericasOrganic Peruvian DecafPeru Natural OrganicSame variety, exploredCaturra3255Pache220Bourbon2353Similar flavour profilemilk chocolate, cookies & cream, caramel2918Same processWashed13025From the same originPeru1579More from this roasterOzone Coffee - London Fields52 coffees
Community

Brew recipes

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

ProcessWashedAltitude1890 maslRoastMedium-Dark
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