Peru Cajamarca is a washed specialty green coffee from the highlands of the Cajamarca and Jean regions in northern Peru, grown at 1,000 to 2,050 metres above sea level across a blend of classic Arabica varieties — Typica, Caturra, Red Bourbon, and Yellow Bourbon — that together produce a clean, well-structured cup with stone fruit sweetness, honey, raisin, and caramel. Full-bodied with a crisp acidity, this is a balanced and versatile Peruvian green coffee suited to light through medium-dark roast programs. Sourced from smallholder farmers who cultivate their coffee using responsible and ethical farming practices, this is a single origin 100% Arabica lot that delivers clarity and sweetness in every cup. Available in 1 lb, 2.5 lb, 10 lb, 15 lb, and 30 lb.
Ships across Canada. Wholesale supply available.
Cup profile +
Aroma
Stone fruit, honey, light caramel
Tasting notes
Stone fruit, honey, raisin, caramel
Acidity
Crisp, clean, fruit-backed
Body
Smooth, rounded, coating
Finish
Sweet, clean, caramel with lingering honey
Roasting guide +
The Typica, Caturra, and Bourbon varieties in this blend each roast at slightly different rates due to varying bean densities across the altitude range. The overall lot responds reliably to a steady, controlled approach. Allow a thorough drying phase and give Maillard adequate time to develop the honey and stone fruit sweetness before approaching first crack. This lot performs well across a wide roast range — from light through medium-dark — making it a good all-rounder for roasters building varied menus.
Light roast
Drop at first crack. Stone fruit and honey most vivid. Crisp acidity at its most expressive. Best for pour-over and Chemex where the clarity and sweetness of the washed process shine.
Medium roast
Drop 45 seconds after first crack. Caramel and raisin develop fully. Stone fruit softens toward dried fruit sweetness. Most versatile roast level for this lot. Excellent for filter, drip, and espresso.
Medium-dark roast
Drop 75 seconds after first crack. Dark caramel and chocolate emerge. Raisin sweetness deepens. Full body at its most expressive. Well suited to espresso and milk-based drinks.
About this coffee +
Cajamarca is Peru's most established specialty coffee-producing region, located in the northern Andes at elevations spanning 1,000 to 2,050 metres above sea level. The region's volcanic soil, consistent rainfall, and high-altitude temperature variation produce coffee with a distinctive balance of sweetness, fruit clarity, and body that has made Cajamarca Peru's most exported specialty origin. The Jean area within Cajamarca contributes lots at the higher end of the elevation range, where slower cherry maturation produces beans with more concentrated sugars and greater structural complexity.
This lot blends four classic Arabica varieties — Typica, Caturra, Red Bourbon, and Yellow Bourbon — each selected for their cup quality and their suitability for washed processing at high altitude. Typica is among the most historically significant Arabica varieties in South America, prized for its clarity and sweetness. Bourbon varieties add body and fruit complexity. Caturra contributes bright acidity and consistency. Together they produce a lot with more dimension than a single-variety green coffee from the same region.
The farmers behind this lot cultivate their coffee using responsible farming practices that prioritise soil health, water quality, and the long-term sustainability of their land. Washed processing produces the clean, transparent cup character that defines the best Cajamarca lots — the stone fruit, honey, raisin, and caramel notes come through clearly without the fruit-forward weight of natural processing. A reliable, well-structured Peruvian green coffee suited to roasters at every level.
Specifications +
Origin
Peru
Region
Jean and Cajamarca
Process
Washed
Altitude
1,000 to 2,050 masl
Variety
Typica, Caturra, Red Bourbon, Yellow Bourbon
Species
100% Arabica
Farming
Responsibly and ethically sourced
Recommended roast
Light, medium, medium-dark
Available sizes
1 lb, 2.5 lb, 10 lb, 15 lb, 30 lb
Frequently asked questions +
Why does this lot blend four different varieties?
The Typica, Caturra, Red Bourbon, and Yellow Bourbon varieties each contribute different qualities to the cup. Typica brings clarity and sweetness. Bourbon varieties add fruit complexity and body. Caturra contributes bright acidity and roasting consistency. Blending varieties at the lot level, which is common in Peruvian smallholder production where different farmers contribute different varieties, produces a more dimensional cup than a single-variety lot from the same region. The stone fruit, honey, raisin, and caramel profile of this lot reflects all four varieties working together.
How does Peru Cajamarca compare to Colombian green coffee?
Both are washed South American Arabicas with clean, sweet cup profiles, but they differ in character. Colombian greens from Huila or Nariño tend toward a more defined citric brightness and a cleaner, more structured cup. Peru Cajamarca is fuller-bodied with a richer sweetness — the honey, raisin, and stone fruit notes give it a slightly more rounded, less angular character than high-altitude Colombian lots. For roasters building a South American washed program, the two origins complement each other well rather than duplicating.
What is the best brewing method for roasted Peru Cajamarca?
At light roast, pour-over and Chemex best express the stone fruit and honey clarity of this washed Peruvian lot. At medium roast it performs well across drip, espresso, and French press. The full body makes it a particularly satisfying French press coffee at medium and medium-dark roast, where the rich, rounded texture comes through fully in full-immersion brewing.
How should I store this green coffee?
Store in a cool, dry place away from direct light and moisture. Green coffee is stable for 12 to 18 months in correct storage conditions. We ship all our green coffee in 9 layers hermetic Ecotact bags to preserve moisture content and the aromatic character of this lot between roasting sessions.
