Every ounce of energy from the small team at Quaffee goes into sourcing and perfectly roasting some of the finest (and often lesser known) coffee beans the world has to offer, the special ones you might say. It's our pleasure to make the best of what they've found available to our customers

Peru doesn’t enjoy nearly the same celebrated status that its coffee-producing neighbours Colombia and Brazil do. This is largely a matter of quantity. Since the 1970s, the South American country has lacked much of the infrastructure necessary for high-volume coffee production in even the commodity space, let alone in the specialty scene. Coffee in Peru is largely grown on scattered small-holding farms, and many farmers have to send their coffee long distances to the nearest coffee mill. This often takes longer than is typically desired between harvest and processing time, to the detriment of the final product’s quality.

However, this naturally-processed coffee comes from Jose Nicanor Zurita’s farm La Huaca which not only processes onsite but also enjoys easy road access. This accessibility simplifies the transport of coffee and supplies as the 4-hectare farm is located only 1.5 hours from the capital of Jaén, in the Cajamarca region of Peru. Zurita's farm sits at 1,900 meters above sea level where both Yellow and Red Caturra along with Yellow Bourbon varieties are cultivated. This top quality coffee roasted by our friends at Quaffee comes from a single Caturra lot #4.

Phaedon's tasting notes

I'm not going to mince words here; I think this coffee is stellar. I couldn't believe my taste buds after my first brew. Forget what you think you know about Peruvian coffee—I certainly have. This coffee is likely to change all preconceived notions.

I found nothing nutty or classic in any of my brews of this coffee. On the contrary, each cup was delicate and vibrant with a high degree of clarity. My brews were also bursting with berry flavours—blueberries to my palate—with a syrupy sweetness.

What also impressed me about this particular Quaffee was the perfumed quality to the aromatics. It reminded me of some of the anaerobic coffees I've had a whiff of, but with none of the funk or murkiness in the cup. It also has a lovely, long, lingering fruity finish on the palate. It's quite something.

I found that this coffee was best enjoyed in a pour-over, French press or AeroPress brew.

Quaffee’s notes

The coffee offers a bright, fruity profile with notes of tropical fruit and red berries, reflecting the region’s high-altitude terroir and traditional farming practices.

• Taste profile: Red berries, sweet stone fruit and a mild mild molasses.
• Roast used: Medium charge with an extended development time to increase sweetness.
• Roast degree: Medium.
• Quaffee brews:
• Espresso: 1:2.2.3 (28 sec)
• AeroPress: 17.5g:200g (fine grind)
• Plunger: 38g:600g
• Pour over / filter: 20g:300g

Coffee details from Quaffee

• Altitude: 1,900 masl.
• Processing: Natural
• Varieties: Caturra
• Region: Cajamarca, Peru
• Country: Peru
• Producers: Jose Nicanor Zurita
• Harvest: 2024

Quaffee’s transparency information

• Sourced from: Nordic Approach via Rosetta Roastery
• FOB price: $9.48 / kg
• Cupping score: 86.25 (Nordic)
• Lot size bought: There was 1 x 69kg bag available, we took that bag.
• Relationship: Our relationship with Nordic goes back to 2017, this is our first coffee from Jose