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

Elevation:
1,900-2,000 MASL

Farm: 
La Copia San Ignacio

Farmer:
Aleydi Nima Juarez

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.

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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

Worth A Try