Peru
Aromas Del Valle

This is a cooperative-style produced coffee: the cherries have been harvested by different producers in the Cajamarca region.

Washed process Caturra

Flavour: papaya, jackfruit, lime

Body: Acidity:

Roast: omni (filter + espresso)

The San Felipe District is located in the highlands of Jaén and shares a climate similar to that of Callayuc and Cutervo—regions that have recently gained attention for their ideal conditions for producing high-quality coffee. With temperate weather, high altitude, and low humidity, the area promotes slower cherry ripening and parchment processing, which enhances cup quality.

This particular lot comes from the sub-district of La Cocha within San Felipe. In addition to coffee, smallholder farmers in the area also cultivate rice and sugarcane, both for local consumption and as a supplementary source of income.

Through the Cooperativa Aromas del Valle, these smallholders receive agrotechnical support and access to agricultural inputs such as fertilizers, seedlings, and shade tree saplings. With rigorous quality control measures in place at the cooperative’s cupping facilities in Jaén, Aromas del Valle is able to offer high-quality community lots like this one. The team carefully cups individual submissions from producers, allowing them to assemble and present complex, high-quality regional and microlots.

In recent years, Cooperativa Aromas del Valle has placed greater emphasis on sourcing from Cutervo Province and its neighboring districts.

Processing

Coffee cherries are selectively handpicked and undergo an average fermentation period of 24 hours after depulping. Drying takes place on raised African beds, with direct sun exposure during the day and a transparent cover at night to retain heat. This process continues for 20 to 25 days until the beans reach an export-ready moisture content of 10.5%.

At the start of each harvest, Aromas del Valle provides training and workshops for producers, focusing on best practices for harvest and post-harvest management. These sessions emphasize consistency and adherence to the quality standards required for microlot and regional lot classifications.

Learn everything about this coffee:

Ethical, traceable sourcing

This page has all the sourcing information (variety, process, region, story, importer, and more) that our importers share with us, and give us permission to use.

The transparency helps us talk confidently about the quality and background of our product, and it helps you know exactly what you’re buying.

Learn more:
Coffee page transparency legend
Our coffee philosophy
Our business approach

Fresh harvest coffee

We only source and roast coffee from each country’s latest harvest season (so the green coffee is never older than 1 year from the time of picking, processing and packing). This ensures the sensory qualities are always at their peak and unaffected by excessive ageing.

Roasted for espresso and filter (best enjoyed black)

Roast style: omni. Omni roasts are designed to brew and taste great both as espresso and filter. Our omni single origins generally sit on Agtron values in the ~70-60 value range. So, technically, they are somewhere in the lighter side of the medium spectrum.

Designed for espresso and filter brewing. Best enjoyed black.

Learn more:
Our Loring Kestrel S35 roaster
Our roasting style and approach

Best brewed within days 15-49 post-roast

The ‘fresh is best’ saying doesn’t apply to coffee (contrary to popular belief). Waiting before opening and brewing your bag of whole coffee beans helps develop peak flavour and acidity.

But heads up: if you buy pre-ground coffee, brew it as soon as possible.

Learn more:
Our recommended brewing window

Try our custom brewing recipes

Our recipes and ratios are tailored to our coffee sourcing and roasting styles, bringing the best flavour and feel out of each coffee.

For pour over, immersion, and other filter brewing styles, check our brew guides.
For our espresso single origins, we recommend a coffee:yield ratio of 1:3:

Dose: 20g ground coffee
Yield: 60g espresso
Total brew time: ~24-28 seconds

This is just a starting point! We encourage you to experiment, taste, and adjust to find the recipe that you enjoy the most.

Learn more:
Our espresso brew guide (single origin)
Brewing ratio calculator

Packaging and sustainability

Bags: ABA-certified home compostable (AS 5810-2010)
Labels: recyclable
Valves (only on +250g bags): general waste
Box and tape (online orders): recyclable

Learn more:
Our packaging

Farm/Coop: Aromas Del Valle
Country: Peru
Region: Cajamarca
Altitude: 2100m above sea level
Variety: Caturra
Process: washed
Importer: Condesa
Body
Acidity
Tasting notes: Papaya, jackfruit, lime
Roast style: Omni (filter + espresso)

Variety

Caturra variety

Caturra is a natural mutation of Bourbon that was originally discovered in Brazil in 1937, considered to be the first naturally occurring mutation ever discovered.

The location

Coffee from Peru

Peru is well suited to coffee cultivation and production, given its high altitude and climate.

The Cajamarca region of Peru

The region is named after it’s capital city, Cajamarca. Comprises the northern area of Peru and the Peruvian Andes

Farm processes

Washed process

Machines are used to remove the flesh from the coffee cherry before being fermented in water, washed again, and finally sun dried. This process tends to result in more distinct, cleaner flavours.