The process of applying heat to green coffee beans to transform its chemical & physical properties,  resulting in roasted coffee beans that can be brewed.


We’ve used our #2 Classic Profile, which is a light-medium roast, to balance the many different flavors in this coffee. Coffee cherry, raisin and notes meld together nicely to create a smooth, classic cup of coffee at this roast level.


Similar to Napa Valley or Burgundy for wine, the region where a coffee is grown can tell us a lot about the coffee.

Chirinos, Cajamarca


The farm & mill where the coffee cherry is grown & processed.

Various smallholder farmers

The coffee farms in Cajamarca, Peru are mostly small family farms that sit high up in the Andes mountains. On their own, the families that operate these farms would struggle to get their coffee to market. Not only is the nearest town often a good distance away down a mountainous road (or path), but a small farm doesn’t produce enough coffee to sell on the commercial market.

In order to get their coffee to market and command a decent price, over 1,900 coffee farmers in the area have banded together to form CenfroCafe. The cooperative is Peru’s largest network of coffee farmers.


The method by which the green coffee bean is removed from the fruit & then dried & stored can affect the taste of the coffee.


This selection is fully washed, or wet processed. In wet processing, beans are only dried after all the fruit on the bean has been completely removed. (Letting the fruit ferment first makes removing it easy.) This processing method:

  • Is the most common method used for coffee
  • Generally creates clean flavors
  • Produces a consistent profile


Most wine drinkers know whether they prefer a Cabernet Sauvignon or a Merlot. Similarly, the Arabica coffee plant has several botanical varieties, each with unique taste characteristics.

Bourbon, Caturra, Typica