Peru Aromas Del Valle: Sample Coffee Roasters

Peru
Aromas Del Valle

Washed process Caturra

Flavour: papaya, jackfruit, lime

Body: Acidity:

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.

Sourcing and ingredients

100% Caturra coffee beans, provided by Condesa and roasted by us on Gadigal land / Sydney.

Country grade: Unknown ?

Packaging

Bag: ABA Certified home compostable
Label: Recyclable
Valve (on bags larger than 250g): General waste
Coffee ordered online is shipped in a recyclable cardboard box

Brewing this coffee

We recommend brewing this coffee 15–49 days post-roast. If pre-ground, brew as soon as possible. Our advice on storing coffee.

1:3
dose:yield
ratio

To brew on espresso, we recommend using 20g of beans (dose) to get 60g of espresso out (yield), during 24-28 seconds.

g dose

g yield

View the how to brew espresso (single origin) guide.

1:16.7
beans:water
ratio

To brew in infusion/fed brewers (V60, Chemex) use a ratio of 1:16.7 ratio of beans:water.

g beans

g water

View full recipes and videos in our brewguides

1:14.3
beans:water
ratio

To brew in immersion brewers (plunger, AeroPress, Kalita, batch brewer) we recommend using a 1:14.3 ratio of beans:water

g beans

g water

View full recipes and videos in our brewguides

1:12
beans:water
ratio

To brew as cold brew we recommend using a 1:12 ratio of beans:water

g beans

g water

View full recipes and videos in our brewguides

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

Varietals

Caturra varietal

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.