Peru Rolando Lopez: Sample Coffee Roasters

Peru
Rolando Lopez

Rolando Lopez Cordova owns a 3.5-hectare farm with 1.5 hectares planted with Bourbon and Caturra variety coffee. 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.Rolando is a competitive producer who focuses exclusively on specialty coffee.

Washed process Bourbon, Caturra

Flavour: floral, toffee and boozey fruit

Body: Acidity:

Roast: omni (filter + espresso)

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.

Sourcing and ingredients

100% Bourbon, Caturra coffee beans, provided by Cafe Imports 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: Rolando Lopez
Country: Peru
Region: Cajamarca
Varietals: Bourbon, Caturra
Process: washed
Body: Medium
Acidity: Balanced
Tasting notes: Floral, toffee and boozey fruit
Roast style: Omni (filter + espresso)

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 the Typica plants which 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.