From source to sip
The story behind your next cup.
In northern Peru, the Andes fracture into ridgelines and steep river valleys before falling away toward the Amazon basin. Cajamarca sits in that high, folded terrain, where smallholder families farm a few hectares each on slopes most machines could never reach. The coffee that comes down from these mountains is clean, sweet, and unmistakably Peruvian.
Cajamarca anchors Peru's northern coffee belt, a region with roughly two centuries of growing history and a reputation as one of the country's most productive origins. Coffee here passes through cool mountain air and mineral-rich volcanic soil, where days are warm and nights are cold. That swing slows the cherries as they ripen, concentrating the sugars that give Peruvian coffee its gentle sweetness and balance.
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The Coffee Story
The SourceThe High Valleys of Cajamarca
Cajamarca anchors Peru's northern coffee belt, a region with roughly two centuries of growing history and a reputation as one of the country's most productive origins. Coffee here passes through cool mountain air and mineral-rich volcanic soil, where days are warm and nights are cold. That swing slows the cherries as they ripen, concentrating the sugars that give Peruvian coffee its gentle sweetness and balance.
The farms are small, often one to five hectares worked by a single family and organized through local cooperatives. Growing at elevations between 1,600 and 2,000 meters demands patience, and the families who tend these plots have built their organic practices around shade trees, composted soil, and careful hand-picking. The certification reflects how they already farm.
The CraftWashed Clean, Roasted to City+
This is a fully washed coffee. Cherries are typically depulped the same day they are picked, then left to ferment in open air for twelve to eighteen hours before the mucilage is rinsed away and the beans are dried. The washed method strips back the muddier sugars of the fruit and lets the bean's own character lead, which is why Cajamarca coffees read so clean in the cup. You can read more about how washed and natural processing differ and what each brings to the flavor.
We roast this one to City+, a medium-light level that protects the caramel sweetness and keeps the chocolate notes from tipping into bitterness. Roasted in small batches in Virginia Beach, the goal is to honor the work already done on the mountain rather than cover it.
The CupSweet, Round, and Easy to Love
The first impression is sweetness: caramel and toffee up front, soft and approachable. Underneath sits a bittersweet chocolate that adds weight and keeps the cup from feeling thin. As it cools, a quiet red plum acidity lifts through the finish, rounding everything out without ever turning sharp.
This is a balanced, medium-bodied coffee that drinks well black and holds its own with a splash of milk. A comfortable everyday cup with enough depth to keep you interested.
