Peru Rolando Lopez: Sample Coffee Brew Crew

Peru
Rolando Lopez

Flavours of floral, toffee and boozey fruit
Body Acidity

Best as black espresso/filter

Buy Rolando Lopez online

Rolando Lopez Cordova owns a 3.5-hectare farm with 1.5 hectares planted with Bourbon and Caturra variety coffee. He is a member of the cooperative association Lima Coffees, a fast-growing FTO-certified cooperative based out of Jaén, Cajamarca. Rolando is a competitive producer who focuses exclusively on specialty coffee, and he’s interested in making renovations to his farm in the coming years by planting new coffees and expanding his processing equipment, both wet processing and drying.

Coffees on Rolando’s farm are picked ripe and depulped either the same or the following day, then given 30 hours to ferment. They’re washed three times before being spread on a covered patio to dry for 20–30 days.

Country: Peru
Region: Cajamarca
Varietals: Bourbon, Caturra
Process: Washed
Producer: Rolando Lopez
Body: Medium
Acidity: Balanced

What makes up Peru Rolando Lopez?

Varietals

Bourbon varietal

A natural mutation of the Typica varietal, Bourbon is named after Reunion Island (then known as Il Bourbon) where the French cultivated Typica plants, that naturally mutated.

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.

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.