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


Here is another Peru coffee from the northern region of Cajamarca. This one is closely related to a coffee that we offerred in the Bold Profile under the name PRT. While both coffees are really great in their own way, this coffee has a very nice balance of earthy-spice aromas with chocolatey and savory notes that make it better suited for the Classic Profile. If you tried PRT back in February it should be interesting to see how two coffees that were harvested from the same location can turn out to each have such a unique character.


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

Jaén, Cajamarca


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


Many of the coffee farms in Cajamarca are small, family operations and located high up on the slopes of the Northern Andes. Alone, these families would struggle both to get their coffee to market and to get a good price for it. With the help of CenfroCafe, however, the families are able to both get their coffees to markets and command an excellent price. CenfroCafe is a large network of 1,900 coffee farmers in Peru. In addition to helping each farmer sell their coffee, CenfroCafe also invests in economic, social, environmental and institutional projects that benefit its members.


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 and Typica