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Origin
Varieties
Process Method
Farm
Highlights
“A lot built for super-automatic espresso machines, sold whole bean (sin moler) in 250 g and 1 kg bags. It comes from Jaén in Cajamarca, northern Peru, where small producers grow Catuaí and Pache between 1,000 and 1,300 masl and wash the cherries before drying. Familia Osorio cups milk chocolate, red plum and malt, with chocolate and nuts in the mouth and a creamy, balanced body; the roaster recommends pairing it with milk and resting the beans ten days before espresso.”
