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Rolando Lopez

Flavours of floral, toffee and boozey fruit
Body     Acidity

Roasted omni for filter and 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.


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).

Resting beans inside the sealed bag helps develop peak flavours and acidity

Learn how long and why you should wait in our brewing window recommendations.

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Rolando Lopez






Bourbon, Caturra







Roast style



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.

Coffee delivery: coffee in resealable bag and farm information card

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