Peru Single Origin Coffee
| Roast Level | Medium |
| Flavor Notes | Milk Chocolate · Caramel · Citrus Brightness |
| Aroma & Taste | Rich & Velvety |
| Brew Methods | Pour Over |
| Roasted | To order · Temecula, CA |
| Cups per 12oz | ~17–24 cups |
For the person who wants their coffee smooth, balanced, and easy to love. This is the cup for everyday drinkers, first-time single origin explorers, or anyone who wants something consistently excellent without any sharp edges. | |
| Region | Cajamarca / San Martín, Peru |
| Altitude | 1,400–2,000 MASL |
| Variety | Typica, Bourbon, Caturra |
| Process | Fully Washed |
| Fermentation Type | Traditional wet fermentation |
| Fermentation Time | 18–36 hours |
| Drying Method | Sun-dried on raised beds |
| Drying Time | 10–14 days |
| Moisture Content | 10.5%–11.5% |
| Water Activity | 0.55–0.60 aw |
| Screen / Grade | Screen 15+ / Grade 1 |
| Harvest Period | June – October |
| Roast Date | Roasted to order — same day as shipment |
| Rest Time | 3–5 days |
Peruvian coffee is one of specialty coffee's best-kept secrets. Without the name recognition of Ethiopia or Colombia, it quietly produces cups that are genuinely exceptional — mild, sweet, clean, and quietly complex in a way that rewards attention. The defining note? Salted caramel. Distinctive, memorable, and unlike anything else in our lineup. This is the cup that surprises people and leaves them reaching for another.
Why We Carry This
Our Peru comes from the high-altitude Andes — primarily Cajamarca or Amazonas in the north, where elevations between 1,500 and 2,000 meters, rich soil, and consistent rainfall create ideal conditions for slow cherry development and exceptional flavor complexity. Most Peruvian specialty coffee is grown by smallholder farmers in cooperatives with strong organic certifications — Peru is one of the world's largest producers of certified organic coffee. Investment in cooperative infrastructure over the past decade has elevated the quality of these lots to genuinely world-class.
Flavor Profile
- Salted caramel sweetness — distinctive and memorable, the defining note of this coffee
- Citrus brightness — a gentle lift that adds liveliness without sharpness
- Milk chocolate — smooth undertone that grounds the cup
- Silky, smooth body — one of the smoothest coffees in our entire lineup
- Clean, long finish — the salted caramel note lingers pleasantly
The Process
Fully washed — the fruit is removed before drying, producing a clean, clear cup that highlights the bean's natural sweetness and the gentle character of the origin. Washed processing is standard in Peru and contributes to the mild, approachable profile the origin is known for.
Ingredients
Single origin specialty Arabica coffee, Andes highlands, Peru (Cajamarca or Amazonas). Washed process. Medium roast. Roasted to order. Roasted fresh in Temecula, California — in most cases the same day it ships.
Yield: ~17–24 cups per 12oz bag. Larger sizes scale proportionally.
How to Brew
Pour Over (Recommended) — Highlights the salted caramel sweetness and citrus brightness with exceptional clarity. 1:15 ratio, water at 200°F, medium-fine grind. Bloom 45 seconds. Total brew time 3–3.5 minutes. Excellent black.
Drip — Reliable and consistent. Salted caramel sweetness comes through clearly in any drip machine. Medium grind, 1:15 ratio. An excellent everyday option.
Aeropress — Sweet, concentrated, and expressive. 1:12 ratio, steep 2 minutes, press slowly. Salted caramel and citrus notes with exceptional clarity.
Cold Brew — Mild acidity and salted caramel sweetness make this excellent cold-brewed. Smooth and naturally sweet over ice. 1:8 ratio, steep 18–24 hours.
Best For
- Pour over enthusiasts who want a coffee with distinct, memorable flavor notes
- Mild acidity seekers — gentle and easy on the stomach
- Black coffee drinkers — the salted caramel sweetness makes it naturally pleasant without additives
- Gifting — distinctive enough to be memorable, approachable enough to be universally loved
Frequently Asked Questions
Why is Peruvian coffee underrated?
It's historically suffered from infrastructure challenges in remote growing regions. But cooperative investment over the past decade has significantly elevated quality. The specialty lots from Cajamarca and Amazonas today are genuinely exceptional — they just haven't gotten the marketing attention of Ethiopia or Colombia yet.
Is it good for people who don't like acidic coffee?
Yes — one of our mildest, most gentle single origins. The citrus brightness is present but soft, making it an excellent choice for people who find African coffees too bright.
Is it good for cold brew?
Yes — mild acidity and salted caramel sweetness make it exceptional cold-brewed. Smooth and sweet without any added sugar.
How does it compare to Colombia?
Both are washed with natural sweetness, but distinct. Colombia has more prominent caramel sweetness and slightly more acidity. Peru has a distinctive salted caramel note and a silkier body. Both are excellent — Peru is slightly more subtle and smooth.
Explore our full single origin lineup — or browse all coffees.
Our coffee comes from our roasting partner, Temecula Coffee Roasters, in Temecula, CA. They source 100% Arabica specialty-grade beans, roast each batch fresh to order, and handle packaging, labeling, and shipping — often the same day it's roasted.
Yes — save 15% on your first order and 5% on every recurring order. Pause, skip, or cancel anytime.