W-Peru Llama - Washed - Red Caturra, Red Bourbon Typica
Roasted for Espresso
A balanced, buttery, and nutty coffee. This is ideal for those just transitioning into the specialty coffee world, looking for a light and pleasant acidity. Peruvian espresso is smooth and clean, without strong or overpowering flavors, and pairs well with all types of milk.
Story of the Coffee
Our Llama coffee is a carefully crafted blend of Red Caturra, Red Bourbon, and Typica varieties, grown at elevations between 1,200 and 1,800 meters. We partner with the Coopagro cooperative in Jaén, located in northwestern Peru, to bring you this exceptional coffee. Peru is the world's eighth-largest coffee producer, and 90% of its production is exported, making it a key player in the global coffee scene. Llama coffee thrives through a network of small, certified organic farmers who prioritize quality and sustainability.
**About the Region**
Founded in 2016, COOPAGRO PERU unites 264 coffee producers with a shared mission to improve the livelihoods of their members and their families in the Cajamarca region, particularly in San Ignacio, Jaén, and Cutervo. Based in Jaén, the cooperative is ideally situated in a low-lying basin surrounded by high-altitude coffee-growing areas, giving them access to unique and diverse terroirs.
COOPAGRO’s efforts also focus on reforestation, addressing the environmental challenges of a region that has experienced significant deforestation, ensuring that Llama coffee supports both people and the planet.
Brewing Advice
Espresso Brewing Recommendations
To extract the perfect shot, we recommend allowing your coffee to rest for at least three weeks post-roast. Espresso is an art that requires precision. Here’s a guideline to get you started:- Temperature: 93-94°C
- Pre-infusion: Up to 4 seconds
- Dose: 17-17.5 grams (using an 18-gram basket)
- Brew time: 18-26 seconds
- Yield: 32-42 grams of espresso, depending on your preference for body and flavor balance.
For more detailed advice or personalized tips, feel free to contact us.
Technical Data
Organic
Origin: Peru
Region: Jaén
Species: Arabica
Variety: Blend
Process: Washed
Drying Method: Patios
Packaging: 69 kg - Jute bags
Altitude: 1,200 - 1,800 meters
Harvest Period: March - September
Type of Harvest: Manual
Score: 83.5
Aromatic Notes: Fruity (Lime), Sweet (Cooked sugar, Caramel)Coffee Flavor Profiles
A balanced, buttery, and nutty coffee. This coffee is ideal for those just transitioning into the specialty coffee world, looking to experience a light and pleasant acidity. Peruvian espresso is smooth and clean, without strong or overpowering flavors, and works well with all types of milk.
