Cookie Monstress – Peru – Filter

14 GBP

COOKIE MONSTRESS This coffee is naturally sweet and fruit-forward, with a soft, comforting profile that really shines when brewed gently. We recommend using manual methods such as V60, cafetière, or batch brew to highlight its clarity and sweetness. On V60, a simple two-pour approach works beautifully: use 18g coffee to 280g water (around a 1:15.5 ratio), aiming for a total brew time of approximately 2:30 for a clean, balanced cup. COUNTRY: Peru LOCATION: Huabal, Cajamarca Farm: La Naranja PRODUCER: Saul Menor PROCESS: Natural CULTIVAR: Caturra ALTITUDE: 1650– 1840 masl HARVEST: 2025 – 2026 MORE ABOUT THE PRODUCER Saul Menor is a first-generation coffee farmer who owns a 4-hectare farm in San Francisco village, Huabal district, near Jaén. Originally from Cajamarca and from a potato farming family, Saul moved to Jaén at a young age and invested his savings into coffee production. While he has consistently produced strong volumes, his recent focus has shifted toward quality improvement and increasing cup scores. He primarily cultivates Caturra at high altitudes, and is also expanding into Geisha and Marshell, a Peruvian variety expected to begin production from 2024. During harvest, Saul employs 8–10 seasonal workers to selectively pick only ripe cherries. After harvesting, the coffee is floated, pulped, and fermented for 48 hours in ceramic tanks. It is then carefully washed and dried on raised beds or wooden patios for around two weeks before being transported to Jaén for quality analysis at the Chacra Coffee warehouse. For natural processing, ripe cherries are dried whole under the sun. They are laid in thin layers on raised beds or patios, where they dry over several weeks. During this time, the fruit sugars naturally ferment, developing deeper complexity and fruit-driven flavours. Once the desired moisture level is reached, the dried fruit is removed to reveal the green coffee beans. This method is known for producing expressive, fruit-forward coffees that highlight Peru’s unique terroir and varietals. Peruvian Caturra stands out within Latin America, showing a distinct profile that may be linked to its unique development in Peru, though formal genetic analysis is still pending. It is noted for its smaller bean size and highly aromatic cup character, setting it apart from Central American Caturra. In the cup, Peruvian Caturra is defined by stone fruit sweetness, delicate florals, and bright citrus acidity. This combination creates a vibrant, elegant profile that is highly regarded by cuppers and coffee enthusiasts alike, reinforcing its reputation as a distinctive and high-quality variety within Peru’s diverse coffee landscape. 80 STONE COFFEE ROASTERS LONDON Speciality Coffee Suppliers 80 Stone Coffee is a leading wholesale coffee supplier in London, roasting premium speciality coffee beans in our local roastery. Discover our range in our shop, or equip your business with La Marzocco equipment. For our wholesale customers, we offer expert barista training. We’re committed to sustainability—learn more about our environmental efforts. CONTACT US

Origin

Peru Huabal, Cajamarca

Process

natural

Varietal

Caturra

Altitude

1650 m