Peru, Cajamarca Region

Jaen Province – Andes

This coffee comes from a very small cooperative in the Jaen Province of just over 200 farmers. They pick their coffee by hand, and process it in small-scale wet mills. The farmers almost always travel long distances on foot to sell their coffee in commercial centres. This trading system not only fetches a low price for the farmer, but also causes a decrease in the quality of the coffee because the product often changes hands several times and is mixed with other coffees before it arrives at the coast for export. Despite this however, the area of Cajamarca produces the best scoring coffees in Peru.




There are many challenges to the coffee industry in Peru due to the poor roads, the isolated locations of the farms, and problems associated with micro wet-milling. However, in recent years the Agricultural Ministry in Peru has introduced more modern farming methods and encouraged the development of farmer organizations. This more organized and centralized system with an emphasis on certified coffees has resulted in higher quality coffee, higher demand for Peruvian coffee in international markets, and competitive pricing for the product.

Peru is the 9th largest producer of coffee in the world accounting for 2% of global coffee production. It is also one of the leading producers of certified organic and Fair Trade coffees. The exceptional altitude and ample shade of the Andes Mountains offers an ideal environment for the cultivation of Arabica.

500 gram
Dhs. 100.00 per bag
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Whole Bean
Whole Bean
Cold Brew
French Press

Peru, Cajamarca Region
Choose Your Grind
Dhs. 100.00
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About this coffee

This Peruvian is well balanced with a mellow acidity, a deep chocolate sweetness and a positive cacao like bitterness. Hints of almonds and toffee also come through in this coffee, which really shine when made as a milk beverage. Our favourite thing about this coffee however, is the finish - which is cacao-like and super long, wrapped up in a medium to full body. This Peruvian is a big chocolate bomb, perfect for those who like a rich and smooth espresso.

Tasting Notes
Varieties: Bourbon, Typica & Caturra
Country: Peru
Process: Fully washed
Region: Jaen Province, Andes
Altitude: 1000 - 1100 masl
Producers: Cooperative (small)
Drying Method: Sun-dried on producer patios
Harvested: June - August