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Light-Medium Roast
Peru La Quebrada
Grind
Whole Bean
Whole Bean
Whole Bean
- Whole Bean
- French Press
- Drip
Size
340G
340G
340G
- 340G
- 5LB
Quantity
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
Not sure where to start? Check out our Coffee Quiz!
Pickup available at
Usually ready in 24 hours
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
These brew guides are built by our Roastery team to help you brew great coffee, every time. Each method outlines a clear process designed to bring out the best in your coffee.
- Wet filter with boiling water
- Put in 40 grams of medium ground coffee
- Pour in 200 grams of water & allow coffee to bloom
- 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
- Let drip till done
- Place the top portion of the brewer upside down on table
- Fit the bottom section over the rubber basket (At this point the numbers should be upside down on both parts of the brewer.)
- Put in 15 grams of medium ground coffee
- Pour in hot water to top (around 250 grams)
- Stir and make sure there are no dry grounds hiding at the bottom
- Let sit for 45 seconds
- 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.
- Carefully invert the entire brewer onto your heated mug and press to the bottom.
- Add preheated water to the fill line.
- Grind your coffee to a medium setting, similar to table salt. Add 15-17 grams to the filter basket.
- Screw on the top portion of the brewer. Careful as it will be hot.
- Place brewer on your burner over medium heat.
- Open the lid to view the brewing and remove from the burner when the stream starts to go from brown to blonde.
- Enjoy straight up or add some hot water for a mellower cup.
- Put in 55 grams of coarse ground coffee
- Pour in 935 grams of water just off the boil
- Stir
- Fit top on to retain heat and wait 4 minutes
- Plunge
- Decant to another vessel
- Wet filter with boiling water and discard water
- Put in 20 grams of medium ground coffee
- Pour in 100 grams of water & allow coffee to bloom
- 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
- When all water is in stir once in a circular motion
- Let drip till done
- 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.
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FAQ
Very. We roast in small batches throughout the week and ship shortly after roasting so it arrives at peak flavour.
- Whole Bean – best if you have a grinder at home
- Espresso – fine
- Drip / Pour Over – medium
- French Press – coarse
If you’re unsure, whole bean gives you the most flexibility.
A good starting point is a 1:17 ratio (1 gram of coffee to 17 grams of water). Adjust to taste.
We work with trusted importers and producers who prioritize quality, transparency, and responsible farming practices. We value long-term relationships and thoughtful sourcing.
For details about how a specific coffee is sourced, visit its individual product page — we share origin information and context wherever possible.
Blends are crafted for balance and reliability — think comfort, consistency, and everyday excellence. Single origins showcase the character of one farm or region — often brighter, more expressive, and seasonal.
Both are roasted with the same care. It simply depends on what kind of experience you’re after.
If you’re new to Fernwood, start with one of our blends. They’re balanced, versatile, and designed to taste great however you brew them.
If you’re looking for something more distinctive or seasonal, explore our single origins — they highlight unique flavours from specific farms and regions. Check out our 8 question coffee quiz developed by our roasters to help you find the perfect fit.
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We currently ship within Canada.
If your order hasn’t shipped yet, email us as soon as possible and we’ll do our best to help.
We roast and pack your coffee fresh. Most orders leave our roastery within 1–3 business days.
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