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Peru Cochalan

Size:
250g
1Kg
Grind:
Whole
Coarse
Medium-Coarse
Medium
Medium-Fine
Fine

NOTE: We aim to despatch all orders placed before 8am the very same day. Orders received on Fridays after 8am will be despatched the following Monday.

Product Information

  • Tasting Notes
  • Farm Info
  • Recipes

Grown: Between Jaen and San Ignacio, Cajamarca

Altitude: 1,700-2,200m

Varietals: Mainly Caturra, also Typica, Pache, Bourbon

Producers: 12 families

Drying: Dried on patios and raised by beds by individual farmers

The Cochalan lot is a blend of coffees from 12 different producers in the Jaen and San Ignacio provinces of Cajamarca in Northern Peru. The blend is named after a town that sits between the two provinces. Day lots from producers all over Cajamarca were purposefully blended together based on cup profile, one typical of the region, full of dried fruits, chocolate and a pronounced citric acidity.

Producers in Northern Peru have their own hand pulping machines and fermentation tanks where they process the coffee before drying it on their patio or raised beds. The main variety grown by these producers is caturra, with some still growing typica, pache and bourbon. Once dry, the coffee is delivered bag by bag to the warehouse in Jaen, where it is analysed, cupped and graded and producers paid in full the same day.

Espresso (18g VST)
18.5g in
37g out
in 27 seconds


Cafetiere (1 Litre Brew)
58g of coffee,
1000g water at 94C
Wait for 4 minutes, then stir the crust and replace lid.
4 minutes later decant into pre-warmed cups

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