Peru La Palma: Sample Coffee Roasters

Peru
La Palma

Wilder and his wife Ormecinda Perez farm coffee with dedication and passion. Expect watermelon-like body, treacle, and toffee apple acidity.

Body Acidity

Roasted omni for filter and espresso

In the northern department of Cajamarca in Peru, in the municipality of Jaen, we meet Wilder Saavedra, a committed and eager coffee grower. He welcomes us at his farm La Palma, about 1 hectare in size, with his wife Ormecinda Perez.

He started producing coffee about 10 years ago. Since the beginning, he has been quick to establish his goals, and from the third year onwards, he has been able to expand the size of his farm and invest in technical improvements.

After 8 years he decided to switch to specialty coffee with the assessment of the PECA technician with whom he was able to have ideas on how to improve the quality and produce specialty coffee that opened up his market possibilities.

He has enjoyed the years of producing high-quality coffee, but his goals are to keep learning and improving. In the near future, he plans to renovate his wet mill and plant new varieties to offer more diversity.

Wilder is a man of dedication and passion. He believes he can achieve great things while working on the farm alongside his wife. He sent a message to all those who will drink his coffee: “Thank you for choosing my coffee; I want to let you know that I always give the best of me, my effort and dedication to achieve a product that you will enjoy.”

All the images and information about this coffee and producers have been kindly shared by its importer, Caravela Coffee, and edited by us, Sample Coffee (unless linked to or credited otherwise).

Sourcing and ingredients

100% Catimor coffee beans, provided by Caravela 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

Producer: Wilder Saavedra & Ormecinda Pérez
Country: Peru
Region: Cajamaca
Altitude: 1890m above sea level
Varietals: Catimor
Process: Washed
Harvested: October 2021
Body: Medium
Acidity: Balanced
Tasting notes: Watermelon, treacle, toffee apple
Roast style: Omni

Varietals

Catimor varietal

A hybrid variety of the Caturra and the Timor Hybrid (resistant to coffee leaf rust due to its Robusta genetic roots).

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.