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.
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.
 
All the images and information about this coffee and its producers have been kindly shared by the importer, Cafe Imports, and edited by us, Sample Coffee (unless linked to or credited otherwise).
Learn how long and why you should wait in our brewing window recommendations.
Our brewguide recipes are easy to follow and designed to bring the best out of our 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.
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.
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
1:12
beans:water
ratio
To brew as cold brew we recommend using a 1:12 ratio of beans:water
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 is a natural mutation of Bourbon that was originally discovered in Brazil in 1937, considered to be the first naturally occurring mutation ever discovered.
Peru is well suited to coffee cultivation and production, given its high altitude and climate.
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.
Discover a new single origin coffee from Sample every 1-5 weeks with no delivery fees.
No up-front purchase, and you can pause, cancel, or change plans at any time.
Flavours of honey, blackberry
Body Acidity
Washed Caturra, Castillo, V.Colombia
Roasted omni for filter and espresso
Colombia La Serrania Decaf onlineFlavours of raspberry, papaya, orange candy
Body Acidity
Washed Pink Bourbon
March 2023 harvest
Roasted omni for filter and espresso
Colombia Jose Elcias Martinez Guzman Pink Bourbon onlineFlavours of vanilla, plum, red apple
Body Acidity
Washed Caturra, Typica
June 2023 harvest
Roasted omni for filter and espresso
Ecuador Cesar Andagoya onlineFlavours of white blossom, cane sugar, white peach
Body Acidity
Washed Gesha
October 2023 harvest
Roasted omni for filter and espresso
Bolivia Juan Carlos Huanca Gesha online