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Peru Cajamarca, Finca La Babilia

Corazon e Jesus, Huabal, Cajamarca

Microlots from Peru are traceable to the farm level, representing both the highest quality and the highest prices paid to the producer. Enjoy the exquisite notes of green grape, toffee, chocolate, and a fruit-like sweetness, showcasing the meticulous care and craftsmanship of Peruvian coffee producers.


Grind Size

Bean Origins

Coffee arrived in Peru in the 1700s, but commercial export began in the 20th century, driven by European demand due to decreased production in Indonesia. British influence in the early 1900s led to the government acquiring 2 million hectares for coffee plantations. As in other regions, European-owned land was redistributed, creating smaller farms. This shift granted independence to farmers but limited resources and market access.

Patricio Rubio Saucedo, a member of the cooperative Lima Coffees, owns a 6.25-hectare farm where he grows 3.5 hectares of Caturra coffee, totaling about 11,500 trees. The vast majority of coffee in Peru is washed, with many producers owning their wet-milling equipment. The coffees are usually depulped the same day they are harvested and given a 12–18-hour open-air fermentation before being washed clean of mucilage.

Flavor Notes

Green Grape




Fruit-Like Sweetness


Corazon e Jesus, Huabal, Cajamarca


Finca La Babilia




Catimor, Caturra, Bourbon, Typica



Brew as you like, but our roasting team suggests:

French Press

The French Press method truly accentuates the approachable and balanced nature of this washed Peru coffee, allowing its green grape, toffee, and chocolate flavors to shine through in every sip. With its full immersion brew, the French Press highlights all the delightful nuances of this coffee, creating a beautifully complex and flavorful cup.

View brewing guide