Whole Beans

A velvety smooth coffee with flavours of toffee, candied orange citrus and milk chocolate flavours that meld deliciously over a creamy butterscotch sweetness.


Producer: Toribio Vega
Region: Huabal Province, Cajamarca Region, Peru 
Farm: El Cedro
Cultivar: Caturra, Catimor
Process: Washed
Altitude: 1800m asl



The stunning, soaring peaks of Northern Peru seem to go on endlessly into the high Andean cordillera. Lush green slopes covered with shade grown coffee rise at almost impossible angles from the city of Jaen, and are the place that thousands of small, family orientated coffee producers call home. Blessed with perfect growing conditions and traditional cultivars, producers have often been unable to gain the visibility that their coffee so richly deserves. Times are changing, and despite continued long journey times producers like Toribio Vega are now getting opportunities to sell their coffee as micro-lots.

Toribio’s farm El Cedro covers a handful of hectares high in the cool mountains of the Huabal district of Cajamarca. After harvesting he holds his coffee cherries whole for a day and a half before processing. This is a method becoming increasingly popular in the region as a way of safely boosting the flavours via some in fruit fermentation, before then pulping and washing the coffee in more
traditional ways. The results are coffees that have all the accessibility Peruvian coffees have always had, with extra layers of flavour and quality.

A silky, butterscotch sweetness and a dense toffee like character is a primary feature of Toribio’s coffee. This melds effortlessly with complimentary flavours of mandarin orange, plum and milk chocolate along with undertones of roasted almond. With a supporting silky texture to the mouthfeel El Cedro is a moreish coffee that works across a whole range of brewers. We’ve given El Cedro a medium roast which will work across a range of brewers. Immersion brew like French press
or aeropress bring out the finesse and subtlety, while espresso bring out big flavours of milk chocolate, caramel and back notes of plum all balanced with a toffee like sweetness.

To help you dial in your espresso, this recipe for El Cedro was put together in our quality lab. How much you put into the portafilter will depend on your machine and this particular recipe was developed on a La Marzocco GS3/VST20g basket/K30


Ratio: 1 : 22 ratio / 19g : 40.9g @ 93.6°C
Brew time: 26 - 28 seconds
TDS: 9.10%
Extraction: 20.90%


If you’re not sure about ratios this means ‘dry coffee weight: brewed coffee weight’. Weight is a more consistent way of measuring than volume and we always recommend using an inexpensive set of digital scales that have 0.1g resolution when brewing at home.


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