Cajamarca, located in the northern Andes of Peru at about 2,700 meters above sea level, is a significant cultural and commercial center. Known for its stunning landscapes, it borders Ecuador and features both the Andes mountain range and part of the Amazon Rainforest. This ancient Inca city has been inhabited for over 2,000 years, with archaeological sites reflecting pre-Chavin cultures. It is historically notable for the capture of Inca chief Atahuallpa by conquistador Francisco Pizarro in 1532. Cajamarca's subtropical highland climate offers stable temperatures between 16°C and 20°C year-round, with most rainfall occurring from October to April. This climate, combined with rich soil, creates ideal conditions for coffee cultivation. Many local growers operate small estates averaging 2-3 hectares and prioritize quality over quantity, hand-picking their cherries and using on-site wet mills.

The cherries are sorted and processed on the day they are harvested. First, they are floated in water to separate and discard any underripe cherries. Next, the cherries are de-pulped and placed in fermentation tanks to eliminate any remaining mucilage. After fermentation, the coffee is washed and sorted using sieves. Finally, it is dried on patios or in solar dryers for 5 to 15 days, depending on the weather.

This medium roasted coffee is great for brewing as espresso as well as all other common filter brewing methods. Our team likes to drink this one brewed with an Aeropress. Have a look at our brew guides for step by step instructions using an Aeropress.