Peru La Quebrada
Peru La Quebrada
Peru La Quebrada
Peru La Quebrada
Peru La Quebrada
Peru La Quebrada

Peru La Quebrada

$29.00 Sale • Save

Yellow apple and mandarin lead in this washed Peruvian coffee, followed by soft toffee sweetness and a nutty finish. The cup is clean and balanced, with gentle acidity and a rounded mouthfeel. It’s an approachable coffee with depth, showing clarity without feeling sharp.

Sourced through Apex Coffee Imports. We’ve known Jeff and the Apex team for years through the Canadian coffee competition scene, and value their consistent focus on producer relationships, transparency, and quality-driven sourcing.

Cup Profile:
Yellow apple, mandarin orange, toffee, macadamia

Varietal:
Marshell

Process:

Washed

Region:
La Coipa, San Ignacio

Farm:
La Quebrada

Producer:
Aleydi Nima Juarez

Elevation:
1,900-2,000 MASL

Grind Whole Bean
Size 340G
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Origin Story

This coffee is grown by Aleydi Nima Juarez on her farm, La Quebrada, located in Rumpite Alto near La Coipa in Peru’s San Ignacio region. Aleydi and her family manage a five-hectare farm alongside other crops and livestock, with coffee grown across several small parcels. This lot comes specifically from the La Quebrada plot.

Aleydi is part of the Origin Coffee Lab education program, which supports producers through training in agricultural practices, post-harvest processing, and quality evaluation. Coffees in the program are produced with an emphasis on consistency, farm profitability, and long-term market access.

This lot is a washed Marshell variety, fermented in tiled tanks with partial water and dried slowly on raised beds. The result is a composed, well-structured cup that reflects careful processing and steady attention from harvest through drying.

Brew Guide

Our head roasters have always vouched to brew what tastes good to you. We use these guides as a starting point and a general process through each method to brew the best coffee.

Chemex

  1. Wet filter with boiling water
  2. Put in 40 grams of medium ground coffee
  3. Pour in 200 grams of water & allow coffee to bloom
  4. Pour in remaining 480 grams of water little by little & use the stream of the water to push any grounds off the sides of the filter
  5. Let drip till done
Aeropress

  1. Place the top portion of the brewer upside down on table
  2. Fit the bottom section over the rubber basket (At this point the numbers should be upside down on both parts of the brewer.)
  3. Put in 15 grams of medium ground coffee
  4. Pour in hot water to top (around 250 grams)
  5. Stir and make sure there are no dry grounds hiding at the bottom
  6. Let sit for 45 seconds
  7. Affix the filter cap with a wetted paper filter into the fitting (this should be at the top at this point) and depress a tiny bit so the slurry is close to the filter.
  8. Carefully invert the entire brewer onto your heated mug and press to the bottom.
Moka Pot

  1. Add preheated water to the fill line.
  2. Grind your coffee to a medium setting, similar to table salt. Add 15-17 grams to the filter basket.
  3. Screw on the top portion of the brewer. Careful as it will be hot.
  4. Place brewer on your burner over medium heat.
  5. Open the lid to view the brewing and remove from the burner when the stream starts to go from brown to blonde.
  6. Enjoy straight up or add some hot water for a mellower cup.
French Press

  1. Put in 55 grams of coarse ground coffee
  2. Pour in 935 grams of water just off the boil
  3. Stir
  4. Fit top on to retain heat and wait 4 minutes
  5. Plunge
  6. Decant to another vessel
Conical Pour Over

  1. Wet filter with boiling water and discard water
  2. Put in 20 grams of medium ground coffee
  3. Pour in 100 grams of water & allow coffee to bloom
  4. Pour in remaining 240 grams of water little by little & use the stream of the water to push any grounds off the sides of the filter
  5. When all water is in stir once in a circular motion
  6. Let drip till done
Fundamentals

  • Preheat your brewing vessel
  • Weigh your ingredients
  • Make sure your brewing vessel is clean
  • Use water that is almost but not quite boiling
  • Make sure to wet all the grounds evenly
  • Rinse any paper filters with hot water before use
  • Be sure to grind the coffee to the correct coarseness for the brewer you are using
  • Fresh coffee will "bloom" which is CO2 being released as hot water hits the coffee
  • To adjust strength change the grind, not the ratio of coffee to water. For stronger tasting coffee grind finer for less intense flavor coarsen your grind.

Perfect Pairings
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