Elegant and juicy notes of stone fruits, lime with brown sugar sweetness.
Regular price€18,00
€72,00/kg
Tax included.
Community Farm: La Cascarilla
Region: Jaén, Cajamarca
Altitude: 1900 MASL
Variety: Yellow & Red Caturra, Bourbon
Process: Washed
Washed process
To preserve and enhance the unique characteristics of their coffee, James follows a meticulous post-harvest process. The cherries undergo an initial 12-hour fermentation in their whole form before being depulped. Once depulped, they ferment for another 48 hours, allowing the natural sugars and enzymes to develop complexity in the cup. After fermentation, the coffee is carefully dried for 10 to 15 days, ensuring stability and consistency in every batch. This method highlights the distinctive growing conditions of La Cascarilla, where high altitude and ideal climate contribute to remarkable flavour clarity.
Currently testing the best recipe. Coming soon ☕️
Pro Tips
Grind Size: A finer grind increases extraction, intensifying flavour and strength. Too fine can lead to over-extraction and bitterness, while too coarse can result in under-extraction and sourness.
Temperature: Higher temperatures enhance acidity, while lower temperatures reduce acidity, highlight sweetness, and minimize bitterness.
Brew Ratio & Yield: To increase strength (viscosity), use a higher dose, a finer grind, or a shorter brew time. For clarity and brightness, adjust for a longer ratio or slightly coarser grind.
Solubility: Light roasts require a finer grind and/or higher temperature to extract flavours fully. Medium-dark roasts extract more easily and may benefit from a slightly coarser grind and/or lower temperature.
La Cascarilla
James Gonzales
Nestled in the highlands of Jaén, Cajamarca, La Cascarilla is both the name of a vibrant coffee-growing community and a tribute to the cinchona plant, a symbol of Peru’s biodiversity. This lot comes from James Gonzales and his neighbours, who share a deep-rooted connection to the land and a commitment to producing exceptional coffee.
As the specialty coffee movement gained momentum in the region, James and his father recognised the opportunity to refine their farming practices and improve cup quality. They began by introducing Red and Yellow Caturra varieties, both known for their excellent balance and sweetness. Encouraged by their initial success, they later incorporated Geisha, a variety celebrated for its floral and complex flavour profile. This decision marked a turning point, setting their coffees apart in an increasingly competitive market.
James' forward-thinking approach drives him to refine fermentation techniques, elevate cup quality, and showcase the potential of Peruvian specialty coffee.
To preserve and enhance the unique characteristics of their coffee, James follows a meticulous post-harvest process. The cherries undergo an initial 12-hour fermentation in their whole form before being depulped. Once depulped, they ferment for another 48 hours, allowing the natural sugars and enzymes to develop complexity in the cup. After fermentation, the coffee is carefully dried for 10 to 15 days, ensuring stability and consistency in every batch. This method highlights the distinctive growing conditions of La Cascarilla, where high altitude and ideal climate contribute to remarkable flavour clarity.
James represents the new wave of Peruvian coffee farmers—producers who are not only preserving tradition but also pushing boundaries in specialty coffee. His ambition and curiosity drive him to experiment with fermentation techniques, eager to understand how subtle adjustments can enhance cup quality. With a keen eye on the future, he continues to explore ways to elevate both his coffee and the livelihoods of his fellow farmers.
