Cumaccha, Peru
Pricing & Formats
| Format | Price | /250g |
|---|---|---|
| 340g Best | £15.00 | £11.03 |
| 1kg | £45.00 | £11.25 |
About this Product
Profile: Tropical, Blueberry, Rhubarb
Heritage:
- Region: Santa Rosa, Colasay, Cajamarca
- Grown in an altitude of 1700-2000 masl
- Typica, Caturra & Catimor Varietal
- Natural Process
- Purchased through Chacra Coffee
A fruit salad of flavour with notes of Tropical Fruits, Blueberry and Rhubarb. Grown in Cajamarca, Peru, by small-hold farmers. Perfect for espresso and filter coffees.
Sourced from smallholder producers in the highlands of northern Peru, this natural lot is brought together and carefully processed by Chacra Coffee Company, a producer-exporter focused on elevating quality through meticulous post-harvest practices. By working closely with farmers and centralising processing, Chacra is able to ensure precise cherry selection, controlled fermentation, and consistent drying—unlocking a more expressive and reliable cup profile from the region.
Expect a juicy and layered profile, opening with ripe tropical fruit—think mango and pineapple—before moving into pronounced blueberry sweetness. As the cup cools, a bright rhubarb note emerges, adding a gentle tartness that lifts the finish and keeps the profile lively and refreshing. The acidity is vibrant but balanced, supported by a soft, rounded body and a lingering, fruit-driven sweetness.
Our Brewing Suggestions
To maximise sweetness we recommend letting the coffee rest for at least 14 days after roasting.
espresso
Use 18g of coffee for a 42g shot in 32-34 seconds at 9 bar to get an espresso that highlights its floral aromas and tea like body.
filter
Using a V60 and a dose of 15.5g of ground coffee with 250g of water at approximately 88oC, wet the bed of coffee with 40g water and swirl the brewer to ensure all grounds are saturated and leave for 30 seconds to balance the sweetness and acidity in the cup. At 0:30 pour 55g of water at 15 second intervals ensuring all water is in the brewer by 1:45. Once all water is poured, swirl the V60 and open to draw the coffee down. Total brew time should be around 3:00 - 3:30 minutes.
Roast Level: light-medium
We roast the coffee to a light level so it is perfect for filter coffee drinkers who like a full-bodied coffee with a bright acidity and funky fruit flavours.
